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–+ servings

Greek Salad

A light and flavorful mix of veggies and feta, perfect for a refreshing Mediterranean bite
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Author: Whole Shenanigans
Prep: 30 minutes
Total: 30 minutes
Servings: 10

Ingredients

Roasted Chickpeas

  • 15.5 oz can chickpeas, drained, rinsed, and dried
  • 1 Tbsp extra virgin olive oil or avocado oil
  • 1/2 tsp salt

Salad

  • 2 medium tomatoes, chopped
  • 1 medium cucumber, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, chopped
  • 6 oz block of feta cheese
  • 1/2 cup Kalamata olives, halved (optional)

Dressing

  • 1/3 cup extra virgin olive oil
  • 2 Tbsp red wine vinegar
  • 2 tsp oregano
  • 1 tsp salt

Instructions

  • Spread the chickpeas on a lined baking sheet and roast at 425°F/218°C for 20-30 minutes until crispy and golden.
  • Add the vegetables to a large bowl.
  • Crumble in the feta cheese.
  • Add the dressing ingredients and mix well. Add more salt to taste.

Video

Nutrition

Calories: 187kcal | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 15mg | Sodium: 773mg | Potassium: 223mg | Fiber: 3g | Sugar: 2g | Vitamin A: 362IU | Vitamin C: 27mg | Calcium: 120mg | Iron: 1mg

Nutrition values are approximate and may vary.

Course: Salad
Keyword: Greek salad
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