• 1 (15-ounce) can chickpeas, drained and rinsed
• ¼ cup halved Kalamata olives
• 1 pint grape or cherry tomatoes, halved or quartered depending on size
• 1 medium cucumber, peeled, seeded, and chopped
• 1 large head romaine lettuce, chopped
• 4 ounces feta, diced*

For Lemon Basil Vinaigrette:

• ¼ cup extra virgin olive oil
• 1 large lemon, juiced
• salt
• pepper
• ¼ cup lightly packed basil leaves, chopped