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Source

Preparation Time30 minutes

Serves3-4

1. Saute the chicken in the olive oil at medium-high heat until brown.

2. Strain the canned chickpeas and add them to the pan.

3. Add the romaine and balsamic vinegar, then cover with a lid and let simmer until the lettuce is wilted.

4. Turn off the heat and add the crumbled feta. Serve in pita bread or your favorite wrap, or just by itself.