Greek Salad

I LOVE Greek salad and this is a really good, easy version of it.

Serves 8

6 tablespoons olive oil
Juice of 1 lemon
Salt and pepper
1 (15 oz.) can chickpeas, rinsed (Colin requested fewer chickpeas next time I make this)
2 heads romaine lettuce, chopped
2 pints grape or cherry tomatoes, halved
1 cup pitted kalamata olives (I omitted these)
1/3 cup thinly sliced scallions, white and light green parts only
2 tablespoons chopped fresh dill
6 oz. feta, crumbled

In a large bowl, whisk together the olive oil and lemon juice; season with salt and pepper. Add the chickpeas, lettuce, tomatoes, olives, scallions and dill, then toss. Top with feta.

Source: Everyday With Rachael Ray magazine