Greek Chickpea Salad with Kalamata Olives

Drain and rinse chickpeas thoroughly. Spread on a clean kitchen towel and pat dry. Removing excess moisture helps them absorb the dressing better.

Whisk together olive oil, red wine vinegar, dried oregano, and a generous pinch of salt in a large bowl. Taste and adjust acidity.

Add chickpeas to the dressing and toss to coat. Let marinate at room temperature for 10 minutes while you prep the other vegetables.

Chop romaine into 1-inch pieces. Dice cucumber and tomatoes to a similar size. Thinly slice red onion and halve kalamata olives.

Add romaine, cucumber, tomatoes, red onion, and olives to the marinated chickpeas. Toss everything together. Top with crumbled feta. Serve immediately so the romaine stays crisp.