Greek Salad With Pomegranate Cooler

Ingredients

• 0.1 teaspoon pepper black
• 0.5 ounce bread baguette french toasted
• 15.5 ounce chickpeas drained and rinsed canned (garbanzo beans)
• 1 teaspoon capers drained chopped
• 1.5 cups cucumber peeled halved lengthwise thinly sliced
• 2 ounces feta cheese crumbled
• 1.8 cups bell pepper green cut into 1/4-inch strips
• 4  hard-cooked eggs quartered
• 5  kalamata olives pitted chopped
• 2 tablespoons juice of lemon fresh
• 1 teaspoon olive oil extra-virgin
• 4 slices cranberry-orange relish 
• 1 teaspoon oregano or dried fresh chopped
• 1 cup plum tomatoes halved lengthwise thinly sliced
• 2 cups pomegranate juice 
• 1 cup onion red thinly sliced
• 2 tablespoons red wine vinegar 
• 4 cups torn romaine lettuce 
• 0.1 teaspoon salt 
• 2 cups seltzer water chilled

Equipment

• bowl
• whisk

Directions

1. Combine the first 7 ingredients (through salt) in a small bowl; add olive oil, whisking until combined. Set dressing aside.
2. Place the lettuce and next 5 ingredients (through chickpeas) in a large bowl; drizzle the salad with dressing and toss. Top with cheese and 4 egg wedges.
3. Serve the salad with toasted baguette slices.
4. Combine juice and sparkling water in a pitcher.
5. Serve drinks over crushed ice and garnish with orange slices.