Greek Salad with Chickpeas

Greek Salad with Chickpeas

Some of my favourite things about summer are sweet fresh tomatoes, crispy cucumbers, salty coastal air, and sandy beaches. For me, Greek salad embodies all of those things. As a kid, I used to spend summer vacations in Greece, devouring this salad at the beach daily. After deciding to eliminate dairy from my diet, I wasn’t going to let that stop me from enjoying this refreshing dish. Baked Almond Feta is a wonderful alternative to feta cheese, and the addition of chickpeas can take this salad form a side dish to the full vegan meal. All that’s missing now is the actual beach.

Greek Salad with Chickpeas

Greek Salad with Chickpeas

Yield

Makes 6 full meal servings

Prep time

Active time:

Total time:

How it's made

4 cups mixed greens

 

Place 1 cup of greens on each serving plate.

 

5 medium tomatoes, diced

 

Put into large bowl and mix.

1 small red onion, cut into wedges

1 cucumber, diced

2 14oz cans of chickpeas (3 cups), drained and rinsed

1 cup Kalamata olives

 

⅓ cup olive oil

 

Put into a small jar, or a bowl. If using a jar, close the lid, and shake until fully mixed. If using a bowl, whisk with a fork or a whisker until mixed.


Pour into the bowl with the rest of the ingredients and mix until everything is coated with the dressing.

2 tbsp balsamic vinegar

3 tsp lemon juice

3 tsp oregano

1 tsp salt

 

½ cup Baked Almond Feta, crumbled

 

Sprinkle over the mixed salad.

Helpful tips

This salad can be stored in the fridge for up to 3 days.

Because of the protein content of the chickpeas, this could be served as light lunch with fresh bread (great for dipping into any extra dressing left over on the plate), or as a side dish.