DescriptionGreek ½ head of lettuce (green leaf, red leaf or romaine) cut in half then crosswise into thin strips ½ cucumber, chopped (optional to seed or peel) ½ cup chopped tomatoes (any type) 1 15.5 oz can chickpeas (garbanzo beans), no salt added, drained and rinsed ½ red onion, finely sliced ½ cup crumbled fat-free or low-fat feta or shredded Parmesan 2 tablespoons extra virgin olive oil 2 tablespoons red wine or cider vinegar ½ teaspoon garlic powder ½ teaspoon black pepper
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