Prepare the vegetables

• Chop the romaine lettuce and place it in a large bowl.
• Halve the cherry tomatoes and chop the Greek olives, parsley and red onion.

Air-fry the chickpeas

• Drain the chickpeas and pat them dry.
• Toss with olive oil and air fry until golden and crispy.

Assemble the salad

• Add the tomatoes, olives, parsley, red onion and pepperoncini to the romaine.
• Crumble the feta over the top.
• Finish with the crispy chickpeas and serve.