For The Salad: 5 cups romaine lettuce 1 cup black olives  1 cup chickpeas, 1 cup cherry tomatoes 1 cup diced cucumber ½ cup cubed feta ½ cup diced red onion For The Greek Dressing: ¼ cup olive oil 1 clove garlic 1 tbsp red wine vinegar 1 tbsp lemon juice 1 tsp oregano ¼ tsp dijon mustard ¼ tsp salt ⅛ tsp black pepper