A mix of butter lettuce + baby spinach
Phallic-shaped vegetable, aka cucumber
Lowfat feta cheese
1/4 cup chickpeas
And a dressing I made from Greek yogurt, dill, scallions, garlic, season salt and hot sauce.
(Some unpictured leftover roasted eggplant also went into the salad.)
I served my salad with one side of a whole wheat English muffin, toasted, then topped with lowfat cream cheese, thinly sliced radishes and S&P.
All together now: A tasty lunch is served!