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Boil the Eggs: Boil 4 eggs for 8 minutes, cool under tap water, then peel and cut in halves or quarters.
Make the Dressing: In a medium bowl whisk together ¼ cup extra virgin olive oil, 3 tablespoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, 2 teaspoons Dijon mustard, 2 teaspoons honey, 1 teaspoon salt, and pepper.
Marinate the Chickpeas: Toss in 1 can chickpeas (drained). Let them marinate while you prep the other ingredients.
Mix in Veggies: To a large mixing bowl, add 1 large head romaine lettuce (chopped), 1½ cups cherry tomatoes (halved), 1 cup cucumber (chopped), ½ cup red onion (chopped), ½ cup olives, 4 ounces feta cheese (crumbled), marinated chickpeas, and boiled eggs.
Serve: Bring it to the table just like this, then toss everything together right before serving so it’s fresh, vibrant, and perfectly coated in the dressing.