Wash and chop the romaine lettuce into bite-sized pieces. Slice the mini cucumbers and grape tomatoes in half. Finely chop the red onion, Kalamata olives, and fresh parsley. Set aside in a large mixing bowl.

Sprinkle the chopped cucumbers and tomatoes with salt and let them sit in a colander for about 10-15 minutes to reduce excess moisture.

In a bowl or jar, whisk together the olive oil, red wine vinegar, fresh lemon juice, minced garlic, and dried oregano until well emulsified.

After draining, transfer cucumbers and tomatoes back into the mixing bowl with chickpeas, red onion, Kalamata olives, and parsley. Drizzle dressing over and toss gently.

Add chopped romaine lettuce and crumbled feta cheese, folding gently to combine. Adjust seasoning with more salt or pepper as needed.

Transfer to a serving bowl and enjoy fresh or as a side dish.