Chopped Greek Salad With Chickpeas And Avocado

• FOR THE DRESSING:
• 1/2 whole Lemon, Juiced
• 1 clove Garlic, Grated Or Finely Minced
• 3/4 teaspoons Dried Oregano
• 2 Tablespoons Extra Virgin Olive Oil
• 1 pinch Fresh Ground Pepper
• 1 pinch Salt
• FOR THE SALAD:
• 1/2 whole English Cucumber, Diced
• 1 pint Cherry Or Grape Tomatoes, Halved
• 1 whole Ripe Avocado, Peeled, Pitted And Diced
• 1 whole Small Yellow Bell Pepper, Stem And Seeds Removed, Diced
• 1/2 whole Red Onion Very Thinly Sliced
• 1/4 cups Italian Parsley, Chopped
• 1 head Romaine Lettuce, Finely Chopped (1 Head Should Yield About 4 Cups)
• 1 cup Canned Chickpeas, Drained And Rinsed
• 4 ounces, weight Feta Cheese, Cubed Or Coarsely Crumbled

1. In a small bowl, whisk together all the ingredients for the dressing. Briefly set aside.
2. Now it's time to prep the vegetables. Don't worry, it won't take nearly as long as you think. (Plus, chopping vegetables is soothing.)
3. Place all the prepared ingredients for the salad in a large bowl. Drizzle with salad dressing, and toss gently to combine. Serve immediately.

dressing, lemon, clove garlic, oregano, olive oil, fresh ground pepper, salt, salad, cucumber, pint cherry, avocado, yellow bell pepper, red onion, ubc, head romaine lettuce, chickpeas, cheese

Taken from tastykitchen.com/recipes/salads/chopped-greek-salad-with-chickpeas-and-avocado/ (may not work)