Garbanzo and Green Olive Salad

1 cup large pimiento-stuffed green olives, drained and sliced
1 16-ounce cans garbanzo beans, drained and rinsed
1/2 cup chopped green onions
1/2 cup thinly sliced celery
2 cloves garlic, minced
3 tablespoons chopped flat-leaf parsley

Dressing:
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon zest
1/4 cup fresh lemon juice
1/8 teaspoon cayenne pepper
Kosher salt, to taste
Romaine lettuce, washed, dried, chilled and shredded
1 cup cherry tomatoes, halved

• Toss together the olives and garbanzos.
• Toss in the onions, celery, garlic and parsley.
• Whisk together the oil, lemon zest and juice and pepper. Season to taste.
• Toss into the salad.
• Spoon onto the shredded lettuce and garnish with the tomato halves.

Serves 8.