Chickpea and Olive Salad

Ingredients
For the salad:
2 cups cooked chickpeas (or 1 can, drained and rinsed)
1/2 cup Finca Luna Serena green olives, pitted and halved
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cucumber, diced
1/4 cup crumbled feta cheese (optional)
2 tbsp chopped fresh parsley or mint
4 cups crisp romaine or butter lettuce leaves, torn or left whole for plating
For the dressing:
3 tbsp Finca Luna Serena extra virgin olive oil
1 tbsp Finca Luna Serena balsamic vinegar (classic, fig, or lemon-infused)
1 tsp Dijon mustard
1 garlic clove, finely minced
Zest of 1 lemon
Salt and cracked black pepper, to taste

Preparation
Make the dressing:
In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, lemon zest, salt, and pepper until fully blended.
Assemble the salad:
In a mixing bowl, combine chickpeas, olives, tomatoes, red onion, cucumber, and herbs. Toss gently.
Prepare the base:
Arrange a generous bed of lettuce on each serving plate or in a large platter.
Top and dress:
Spoon the chickpea-olive mixture over the lettuce. Drizzle generously with the olive oil dressing. Garnish with crumbled feta if using.
Serve chilled or at room temperature.

Serves 4