2 (5 oz.) bags organic field greens mix
1 can chickpeas, rinsed
3 oz. pistachios (roasted, salted, shelled)
3 oz. feta cheese, crumbled
2 Tbsps. fresh oregano, chopped
1 bottle prepared herb vinaigrette
3 Tbsps. lemon juice
2 oz. fresh lemon zest
fresh ground sea salt and cracked black pepper, to taste
1 tomato, seeded and diced
1 English cucumber, sliced thin
1. Place field greens in bowl. Add chickpeas and pistachios. Do not mix.
2. Shake herb vinaigrette and pour into a smaller bowl. Add chopped oregano, feta cheese, lemon juice and zest with salt and pepper. Whisk together for a minute.
3. Add vinaigrette to greens and toss lightly. Add more salt and pepper to taste. Plate on chilled salad plates and top with tomato and cucumber.
