Orange, Onion, and Olive Salad
1. Place onion rings in bowl, cover with boiling water, and let stand 30 seconds. Drain in strainer, and rinse under cold water.
2. Remove pith and peel from oranges with paring knife. Slice into 1/8-inch-thick rounds, and cut rounds into quarters. Reserve juice.
3. Divide reserved orange juice between two 1-quart canning jars. Whisk 2 tsp. vinegar and 1 Tbs. oil into each jar, and season with salt and pepper, if desired. Equally divide and layer all remaining ingredients in jars: oranges on the bottom, then chickpeas, olives, feta, romaine, and onions. Store in refrigerator overnight.