My go to Easy Greek Salad

I love salads. Seriously, I could eat them everyday. And this is one of my favorites. It's so easy, and packed full of healthy veggies that are available pretty much year round. You can totally adjust it to your taste too. My husband and I eat this as a meal, not a side, and it makes plenty. The idea comes from a great Real Simple recipe which you can find here. I've added and taken away a few things, and put my own spin on it. As much as I love salads, I really love chopped salads, so I chop everything up in this, but I still don't find it to be too much work. You could chop less if you were in a hurry. 

Yummy Chopped Greek Salad with Roasted Chickpeas

• 3 tablespoons Olive Oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried italian seasoning mix (you can just do oregano too)
• salt and pepper
• 1 head of iceberg lettuce
• 1 pint grape tomatoes
• 1 green bell pepper
• 1 cucumber
• 1/2 red onion
• 1 can chickpeas
• about 4 oz of crumbled feta (i used reduced fat if I'm feeling extra healthy)
• Optional: add pepperoncini and kalmata olives ( I love both of these toppings normally, but prefer this salad without them) 

1. In a large bowl, mix together Olive Oil, vinegar, salt, pepper and Italian Seasoning. Wisk together to make dressing. I've been known to adjust my ratio of vinegar and olive oil depending on my mood. This is my favorite. 
2. Meanwhile, drain chickpeas, toss with a teaspoon of Cavender's on a baking sheet and roast in the oven at 350 for while you finish chopping the ingredients for the salad, 15 to 20 minutes. I stir them around about every 5 minutes to make sure they get an even roast. This makes them a nice crispy addition to the salad. 
3. Chop lettuce and toss into bowl with dressing. I stir it all after I add each ingredient. 
4. Chop bell pepper, onion, and cucumber into smaller than bite size pieces and add to salad.
5. Halve your tomatoes, some of the bigger ones I will quarter to make them more bite size. Add to salad.
6. By this time your chickpeas should have a nice little crispness to them, take them out and let cool for a few minutes.
7. Add the feta and toss the salad to make sure it's all coated. 
8. Add chickpeas and serve up big bowls.

*This makes about 4 dinner size servings. 

*On the Bryce dish scale it's a 2. We have the big bowl, and the cutting board and knife. Plus the cookie sheet, which I try to cover in foil to save a dish.