Ingredients

• 1 (15 ounce) can of garbanzo beans
  
• ¼ cup extra-virgin olive oil
  
• 3 tablespoons freshly squeezed lemon juice
  
• 1 small clove garlic, pressed or minced
  
• 1 teaspoon dry mustard
  
• 1 teaspoon dried thyme
  
• 1 teaspoon dried oregano
  
• ¼ teaspoon kosher salt and freshly ground black pepper
  

• 3 small heads romaine lettuce, chopped
  
• 3 hard boiled eggs, peeled and chopped
  
• 3 plum tomatoes, chopped
  
• 2 cups cooked chicken breast, chopped
  
• 2 avocados, chopped
  
• 1 cucumber, chopped
  
• 1 cup marinated artichoke hearts, chopped
  
• 1 cup feta cheese
  
• ½ cup sliced roasted red bell pepper
  
• ½ cup sliced kalamata olives
  
• ½ cup chopped curly parsley
  
• ¼ cup sliced red onion
  
• ½ cup Greek salad dressing
  

Instructions

In a small bowl or jar, combine the olive oil, lemon juice, garlic, dry mustard, thyme, oregano, and salt and pepper. Whisk or shake until well blended. Add the drained chickpeas to a bowl and spoon 1–2 tablespoons of the dressing over them. Let the chickpeas marinate for 30 minutes.

Spread the chopped romaine lettuce over a large platter or in a large bowl. Arrange the marinated chickpeas, hard boiled eggs, tomatoes, chicken breast, avocado, cucumber, artichoke hearts, feta cheese, roasted red bell pepper, olives, parsley, and red onion on top in sections or layers. Drizzle with the Greek salad dressing or toss gently to combine. Serve with sliced pita bread on the side.