This is by far my favorite salad recipe of the moment. This greek salad is loaded with veggies and flavor. The chickpeas and quinoa give it a protein boost that makes this a healthy and filling salad. This salad is a flexible recipe so feel free to add all the ingredients or just the one you have.
Ingredients for a greek salad
Lettuce: A mixed greens lettuce works great in this recipe. You can also use arugula, romaine, or butter lettuce.
Chickpeas: This recipe roasts the chickpeas before adding them to the salad. This gives a nice crunch without having to add croutons. If you don’t have time to roast them, feel free to just add them raw.
Quinoa: You can use any type of quinoa for this recipe.
Veggies: The must have veggies in the recipe are cherry tomatoes, artichoke, and avocado. The other veggie I love to add but aren’t necessary are radishes and broccoli.
Hummus: Plain or roasted garlic hummus seems to work best in this salad.
Olives: This recipe uses Kalamata olives. Make sure to get pitted olives, otherwise it is very hard to chop them up for the salad.
Feta: Any type of feta works here. If you buy a block, crumble it us before adding it to the salad.
How to make this a Vegan Greek Salad
Just remove the feta cheese and you have a vegan greek salad! You can replace it with a vegan feta cheese or add extra avocado if you want.
Dressing for Greek Salad
The dressing in the recipe is very simple: olive oil, red wine vinegar, salt and pepper. There is so much flavor in the salad that you really don’t need to add too much in the dressing. If you don’t have red wine vinegar you can substitute with apple cider vinegar or white wine vinegar.
What to serve with a greek salad?
Since this is a pretty loaded salad I often have this as a meal on its own. You could also pair a large salad with a soup. A few of my favorite soup recipes are: Three Bean Veggie Chili, Chipotle Black Bean, or Creamy Vegetarian Potato. If you want to make smaller salads you can really add it as a side to any meal.`
How to store a greek salad?
If you are not planning on eating the salad all at once, you can store it in the fridge. I suggest to store the dressing separately and just add the dressing to each individual serving. That way your lettuce doesn't get soggy sitting in the fridge. I would only let this sit in the fridge for up to 2 days.