Salad:

• ½ head Romaine lettuce, chopped (about 4 cups)
• 2 cups red cabbage, chopped
• 1 cup peeled, diced jicama
• 1 cup cherry tomatoes, halved
• 1 small cucumber, with peel, diced
• ¼ red onion, diced
• ½ cup sliced green olives 
• 1 (15-ounce) chickpeas, rinsed and drained

Italian Vinaigrette

• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh oregano, diced (or 1 teaspoon dried)
• Pinch salt and black pepper