Greek Quinoa Salad

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1 1/4 cups quinoa, rinsed

Kosher salt

1 15-ounce can chickpeas, drained and rinsed

1/2 seedless cucumber, chopped

3 large plum or 5 Campari tomatoes, chopped

1/2 red onion, thinly sliced

3 tablespoons red wine vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon finely chopped fresh oregano, plus more for topping

Freshly ground pepper

1/4 cup crumbled feta cheese (about 2 ounces)

1 small head romaine lettuce, chopped

1/4 cup halved pitted kalamata olives