Romaine and Greek Vegetable Salad

Ingredients

• 15.5 ounce chickpeas rinsed drained canned (garbanzo beans)
• 1  cucumber peeled chopped
• 4 ounces feta cheese with basil and sun-dried tomatoes crumbled
• 16  grape tomatoes halved
• 0.3 cup dressing italian low-fat
• 12  kalamata olives pitted coarsely chopped
• 4 ounces pre mushrooms 
• 1 tablespoons oregano dried
• 0.3 cup onion red thinly sliced
• 4 cups d torn romaine lettuce 

Equipment

• bowl

Directions

1. Combine first 8 ingredients in a large bowl; toss gently.
2. Add dressing and cheese just before serving; toss gently.