Rinse and drain chickpeas, and set aside.
Toss romain, cherry tomatoes, cucumbers, and parsley into large salad bowl.
Make salad dressing: its an eyeballer but mix a little olive oil, white vinegar, and lemon juice. Set aside
Make Greek Yogurt Sauce: Combine grated cucumber, garlic, greek yogurt, and dill seasoning to taste, and greek seasoning to taste. Set aside.
Put cut up chicken into a bowl and season with greek seasoning, salt, pepper, and seasoning salt, to liking. Combine until coated in seasoning.
Add olive oil to large skillet, and heat to med-high heat. Add chicken and cook without stirring for a bit about 3-4 minutes, until chicken starts to brown.
Add shallots and cook, stirring occasionally, until shallots are soft and gragarant and chicken is fully cooked, about 4-5 minutes.
Add tomatoes and cook until warmed through with chicken and shallots, about 1-2 minutes longer.
Now plate in this order: put salad in bowl or on a dish. Drizzle dressing on top of salad. Add chicken mixture and chickpeas. Top with greek yogurt and feta crumbles.
Enjoy!
