Dinner #2 - Greek Salad with Chickpeas and Homemade Dressing

The nice thing about this dinner is that everyone can get what they want. And they can leave out what they don't. It's also quick and easy to throw together on a busy weeknight. For kids who aren't big salad fans, you can make a plate or bowl of whatever ingredients they do like.
 
Salad:
1 head romaine lettuce, rinsed and spun dry
2 cups cherry tomatoes, cut into halves
2 cups cooked chickpeas, rinsed and drained
½ small red onion, diced
1 large cucumber, sliced
¼ cup kalamata olives, whole or sliced

 
Greek Dressing:
½ cup extra virgin olive oil
6 tablespoons freshly squeezed lemon juice
1 to 2 cloves garlic
2 tablespoons fresh oregano leaves
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
 
Optional Additions:
Fresh mint leaves
Crumbled feta cheese
Sliced hard boiled eggs
Sprouts
Chicken chunks
​Avocado slices

• Chop the romaine lettuce and place it into a large salad bowl and top with the remaining salad ingredients. Add optional additions if desired.
• Place all ingredients for the dressing into a blender and blend until smooth. Pour dressing over salad and toss or dress each salad individually.

Makes 6 servings.

Adapted from Nourishing Meals by Alyssa Segersten and Tom Malterre