"Tuesday calls for the quintessential, crunchy and colorful CHICKPEA GREEK SALAD 🥗🍅 loaded with extra olives and feta, please! Grab the recipe deets for 3 delicious vinaigrettes you can enjoy this salad with below👇🏼👇🏼 it’s a fridge staple, there’s always some! #vegetarianfood #saladlove
Amazing Salad Add-Ons:
quinoa
couscous
cooked green lentils
black or brown rice"
Chickpea Greek Salad with Lemon Vinaigrette
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A Note from Feedfeed
Looking for yummy #vegetarianlunch recipes? This Chickpea Greek Salad is a delicious lunch option that comes together in minutes! Top it off with a lemony vinaigrette for a bright and tangy bite you can eat everyday!
Our Salads feed edited by @susanspungen has 500+ recipes you'll be sure to love. Like this Summery Peach and Proscuitto Salad by @hannah.guthman.
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- Recipe Card
Prep time: 10mins
Serves or Makes: 2
Recipe Card
ingredients
Salad:
- 1 (14 ounce can) chickpeas, rinsed and drained
- 1/2 cucumber, quartered and sliced
- 1/2 cup black kalamata olives
- 1/2 cup arugula (or spinach)
- 1 cup sliced ` cherry tomatoes
- 1/2 cup organic goat feta
ingredients
Classic Lemony Vinaigrette
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 crushed garlic cloves
- 1 teaspoon dijon mustard
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon sumac
- 1/2 teaspoon oregano
Method
Step 1
In a bowl, toss together all salad ingredients.
Step 2
For the vinaigrette: Shake or whisk everything together, pour on salad right before serving. Store in the fridge for 3-5 days.