- 4 cups mixed salad greens
- 1 cup chopped plum tomatoes
- 1 cup coarsely chopped pitted kalamata olives
- 1 medium avocado, peeled, pitted and chopped
- 1 (4 ounce) package ATHENOS Traditional Crumbled Feta Cheese
- 3/4 cup canned chickpeas (garbanzo beans), drained, rinsed
- 1/2 cup thin red onion slices
- 1/2 cup balsamic vinaigrette dressing
- Toss all ingredients except vinaigrette in large bowl; cover.
- Refrigerate until ready to serve.
- Add vinaigrette; toss to coat.