By Kara Lydon of The Foodie Dietitian
Roughly chop lettuce, artichoke hearts, roasted red pepper, olives, and cheese. Add to a large bowl. Add in onion and chickpeas. Toss with desired amount of dressing to coat.
In a small mixing bowl, whisk red wine vinegar, garlic, honey, oregano, basil, red pepper flakes, salt and pepper until combined. While whisking, slowly add in olive oil, whisking until emulsified. Serve with salad.