Yield: 6 to 8 servings

1 large head green leaf lettuce, chopped
2 cups sliced radishes
1 cup thinly sliced red onion
1 English cucumber, thinly sliced
1 (15.5-ounce) can chickpeas, drained
1 (12-ounce) jar roasted red peppers, drained and diced
1 (6-ounce) jar kalamata olives, drained
4 ounces crumbled feta cheese
Greek Salad Dressing
Garnish: toasted pine nuts and Greek (pepperoncini) peppers

1. In a large bowl, combine lettuce, radishes, onion, cucumber, chickpeas, red peppers, olives, and feta cheese, tossing gently to combine. Drizzle with desired amount of Greek Salad Dressing just before serving, tossing gently to coat. Garnish with toasted pine nuts and pepperoncini peppers, if desired.