Toss all little gem lettuce through chickpeas together in the bowl and season with salt and pepper.
Spoon the oregano vinaigrette onto the side of the bowl and then toss for a perfectly dressed salad.
Finish the salad with a drizzle of olive oil.
Put mustard, red wine vinegar, fresh garlic, dried oregano, garlic puree, and salt and pepper in a blender. Turn blender on low and slowly add oregano oil then grapeseed oil until emulsified. Stir in the chili flakes once the vinaigrette is has come together.
Add garlic cloves and olive oil to a small saucepan. Cook over low heat until garlic is soft (20 - 30 min).
Strain garlic, reserving oil. Mash garlic in a bowl or mortar and pestle, and beat in some of the reserved olive oil until creamy. You can reserve the garlic-infused oil for another use.