Step 1

Leaving the base attached, cut the romaine heart lengthwise three times; rotate it a quarter of a turn and make two or three more cuts. Then slice it from top to the base so that you have small, bite-sized pieces. Wash it in a strainer or salad spinner and then spin well to dry.

Step 2

Place the romaine into a large bowl and add other vegetables, chickpeas, and olives. Add the vinaigrette and mayo to taste, being careful not to add too much, as well as a generous grating of black pepper, and toss to combine. Sprinkle with walnuts and serve.