2 tomatoes, coarsely chopped
1 cup drained rinsed canned chickpeas
1 red onion, chopped
10 pitted small black olives, halved
3 Tbs balsamic vinegar
1 Tbs minced mint, (optional)
1/4 tsp freshly-ground black pepper
1/3 cup crumbled feta cheese
2 cups torn romaine lettuce


In a medium bowl, combine the tomatoes, chickpeas, onion, olives, vinegar, mint (if using) and pepper; toss to coat. Gently stir in the cheese.
Place 1 cup lettuce on each of 2 plates; top with the chickpea mixture.