Ingredients
- 2 heads romaine chopped, one head if it’s giant
- 1 cup parsley leaves
- 2 mint big sprigs of, one for the dressing, one for the salad
- 15 ounces chickpeas drained and rinsed
- 1 cumin level teaspoon each:, ground coriander, smoked paprika and coarse salt
- 2 tablespoons extra virgin olive oil
- 1 lemon
- 3 cloves garlic grated or minced, if you’re not using a food processor
- 1/3 cup extra virgin olive oil if you can get away with 1/4 cup, feel free!
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/3 cup red onion thinly sliced
- 2 cups chicken shredded leftover
- 1/2 cup crumbled feta cheese
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