How glorious is a fresh Greek Salad? The ingredients are simple, but the flavours bold – the dance between salty feta and olives, crunchy fresh veggies, and a big glug of olive oil is total salad perfection/party-in-your-mouth type stuff. We grew up eating Greek salad regularly, and while I won’t argue it’s comfort food (I mean geez, it is a salad), I’m content with a bowlful.
Greek Salad is usually served as a side but, to turn it into a more hearty balanced meal, here I’ve added tinned legumes into the mix.
Plant-based proteins, like chickpeas, beans or lentils, are awesome tossed through salads as a way to bump up the protein and dietary fibre content. These nutrients are slow to move through our digestive system, keeping us feeling full for longer.
Enjoy this colourful dish on it’s own, or serve alongside BBQ’d fish – how very Mediterranean of you! If you’re vegan or dairy-free, simply drop the feta – it’s still just as fabulous.
Colourful Chickpea Greek Salad
Rating:
Ingredients:
Salad
- 1 punnet (250g) of cherry tomatoes or 2-3 tomatoes
- 1 Lebanese cucumber or ½ regular cucumber
- 1 capsicum
- 1 red onion
- A big handful of olives
- 1-2 400g tinned legumes (e.g. chickpeas, cannellini beans...)
- ½ block feta cheese (around 100g-ish)
- Optional: 1-2 handfuls of herbs e.g. dill, parsley, basil...
Dressing
- A good drizzle of olive oil
- Juice of a small lemon
- 1 tsp dried oregano
- A big pinch of salt
Method:
- Wash produce. Slice/dice/chop into bite-sized pieces, as desired. Add to a large serving bowl, along with the olives.
- Open the tin of chickpeas and tip into a sieve. Drain liquid and rinse well under running water. Add chickpeas to salad bowl.
- Dice feta into cubes, or crumble over top of salad.
- Add all dressing ingredients to salad bowl and gently toss. Finely chop herbs and sprinkle over top. Enjoy!
Notes:
To make vegan-friendly or dairy-free Remove feta
Serves 2 main sizes, or 3-4 smaller bowls. Great by itself or alongside grilled fish or chicken
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