Ingredients:

  • 1 head Romaine lettuce, washed, dried, and chopped (approx. 300g / 10.5 oz)
  • 1 cucumber, peeled, seeded, and diced (approx. 200g / 7 oz)
  • 1 red bell pepper, seeded and diced (approx. 150g / 5.3 oz)
  • 1 yellow bell pepper, seeded and diced (approx. 150g / 5.3 oz)
  • 1/2 red onion, finely diced (approx. 75g / 2.6 oz)
  • 1 pint cherry tomatoes, halved (approx. 280g / 10 oz)
  • 1 can (15 ounces/425g) chickpeas, rinsed and drained
  • 4 ounces (113g) feta cheese, crumbled
  • 1/4 cup (35g) Kalamata olives, pitted and halved
  • Optional: 4 slices cooked bacon, crumbled (approx. 60g / 2 oz)
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) lemon juice, freshly squeezed
  • 1 tablespoon (15 ml) red wine vinegar
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste

Instructions:

  1. Wash and thoroughly dry all vegetables. Chop the lettuce, cucumber, bell peppers, and red onion into uniformly small pieces. Halve the cherry tomatoes.
  2. In a large mixing bowl, combine the chopped lettuce, cucumber, bell peppers, red onion, cherry tomatoes, chickpeas, feta cheese, and olives (and bacon if using).
  3. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, parsley, chives, Dijon mustard, minced garlic, salt, and pepper until well combined.
  4. Pour the vinaigrette over the salad and toss gently to coat evenly.
  5. Serve immediately or chill for later.