Mediterranean Chickpea, Egg, and Vegetable Salad

Ingredients

• 1 large heads romaine lettuce, chopped
• 1 large tomatoes, cut into wedges
• 1 large English cucumbers, sliced
• ½ small red onions, thinly sliced
• 1½ cups cooked chickpeas, rinsed and drained
• 3 hard boiled eggs, peeled and cut into halves
• 6 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 1 tablespoon minced parsley
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh dill
• ¾ teaspoons fine sea salt