8-10 Cups assorted greens and herbs (frisse, endive, mesclune)
1 – 15 Ounce can chick peas, rinsed and drained
1 Cup grape tomatoes, cut in half
1/2 Of and English cucumber thinly sliced
1/2 Of a small red onion, finely diced
1 Cup crumbled feta cheese
Mix together mustard and lemon juice (or vinegar), whisk in oil and herbs; Adjust seasoning; Set aside.
Toss greens with about half of the dressing and arrange on eight plates. Top each salad with chick peas, tomatoes, cucumber slices, red onions and feta cheese. Drizzle remaining dressing over the top of the salad and serve
