Greek Salad With Chickpeas

• 1 small iceberg lettuce, torn
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 None tomatoes, cut into wedges
• 1 None cucumber, cut into ribbons
• 4 oz reduced-fat feta cheese, crumbled
• 1/4 cup kalamata olives
• 2 None green onions, thinly sliced
• None None Flatbread, cut into wedges
• None None FOR THE DRESSING
• 1 tbsp red wine vinegar
• 1 tbsp extra-virgin olive oil
• 1 None green onion, thinly sliced
• 1/2 tsp dried oregano

1. Preheat the oven to 350u0b0F. Combine lettuce, chickpeas, tomatoes, cucumber, feta, olives and green onions in a large bowl. Toss gently.
2. Arrange bread in a single layer on a baking pan. Bake for 4-5 mins, until golden and crisp.
3. For the dressing, whisk all ingredients in a small bowl. Season to taste. Drizzle over salad. Serve with bread.

iceberg lettuce, chickpeas, tomatoes, cucumber, feta cheese, kalamata olives, green onions, flatbread, dressing, red wine vinegar, extravirgin olive oil, green onion, oregano

Taken from recipes-plus.com/api/v2.0/recipes/32821 (may not work)