Ingredients   

3 cups iceberg lettuce, roughly chopped
1 cup cherry tomatoes, sliced
½ medium red onion, thinly sliced
1x 400g can chickpeas, drained and rinsed
1/3 cup crumbled feta

 
Dressing

2 cloves garlic, minced
Juice of 1 lemon  
4 tablespoons olive oil  
1 tablespoon Dijon mustard
Pinch red pepper flakes
Pinch salt & pepper

Method   

In a large serving bowl combine the lettuce, cherry tomatoes, chickpeas and feta

In a small bowl combine the dressing ingredients and stir well. Drizzle over the salad and serve