Mediterranean Chopped Salad With Shrimp Recipe

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1/2 head Romaine lettuce, cut crosswise into thin strips (8 cups)

1 pound cooked peeled and deveined medium shrimp, cut in half crosswise

1/2 English cucumber, chopped

1 15.5-ounce can chickpeas, rinsed; or a heaping 1/2 cup dried chickpeas, soaked and cooked

1/2 medium sweet onion (such as Vidalia or Walla Walla), chopped

3/4 cup crumbled Feta (about 3 ounces)

1/2 cup pitted kalamata olives, halved

2 cups pita chips, broken into pieces

3 tablespoons olive oil

2 tablespoons red wine vinegar

kosher salt and black pepper

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