Greek Salad w/ artichokes, olives, garbanzo beans . . .

This refreshing salad is great as a side or can take center stage as a main dish. I layered it in the order of the listed ingredients but it can certainly be varied. 
This salad was actually inspired by a commercial form of a creamy balsamic vinaigrette that we recently tasted. After some experimentation, I came up with a homemade version that we really like -- Creamy Balsamic Vinaigrette (to be posted soon).

Greek Salad 
3-4 handfuls lettuce, chopped (head, Romaine, etc.)
2-3 tomatoes, seeded & diced (or use halved or quartered cherry or grape tomatoes
1 (14 oz.) can artichoke hearts (packed in water), drained
1 small cucumber, seeded and diced
About 1/4 of a white onion, minced
1 (5/75 oz. ripe olives, pitted (cut in half or leave whole)
1 (15.5 oz.) can garbanzo beans, drained & mixed with 1 teaspoon of Greek seasoning (or seasoned salt)
Creamy Balsamic Vinaigrette

1. Layer salad ingredients in a salad bowl.
   
   
   
   
   
   
   
   
   
   
   
   
   
2. Drizzle with Creamy Balsamic Vinaigrette right before salad is to be served and toss with tongs.
   

Recipe without photos . . .

Greek Salad 

3-4 handfuls lettuce, chopped (head, Romaine, etc.)
2-3 tomatoes, seeded & diced (or use halved or quartered cherry or grape tomatoes
1 (14 oz.) can artichoke hearts (packed in water), drained
1 small cucumber, seeded and diced
About 1/4 of a white onion, minced
1 (5/75 oz. ripe olives, pitted (cut in half or leave whole)
1 (15.5 oz.) can garbanzo beans, drained & mixed with 1 teaspoon of Greek seasoning (or seasoned salt)
Creamy Balsamic Vinaigrette 

1. Layer salad ingredients in a salad bowl.
2. Drizzle with Creamy Balsamic Vinaigrette right before salad is to be served and toss with tongs.