For the salad:

• 1/2 of a small head Bibb lettuce, chopped
• 1/4 cup basil leaves, chopped
• 1 (15 ounce) can low sodium garbanzo beans, drained and rinsed
• 1 (14 ounce) can artichokes, halved
• 4 ounces feta cheese, cubed
• 1 pint grape tomatoes, halved
• 1 English cucumber, chopped (about 1 cup)
• 1/2 cup sliced black olives

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice (about 1/2 lemon)
• 1 tablespoon water
• 1 tablespoon chopped fresh oregano
• 1 teaspoon honey
• 1 garlic clove, minced
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt