Greek Salad with Chick Peas and Baby Greens
Greek Salad is a family favourite and served throughout the summer and fall when the vegetables are at their peak.
Greek Salad with Chickpeas and Baby Greens
For a heartier meal, and for those who do like a bit of lettuce, add some baby greens and chickpeas. That’s a meal! Of course, it works great as a side salad or at the potluck buffet.We use our Greek Salad recipe as the base and add from there.
Ingredients
- 1 yellow pepper (172 gr) after cut and seeded
- 20 large grape (260 gr)/28 cherry tomatoes
- ½ cup (40 gr) thinly sliced red onion
- 1 medium (260 gr) cucumber
- ½ cup 15 Kalamata olives. (1 CHO/3 olives)
- 1 cup (100 gr) crumbled feta cheese
- 1 cup (170 gr) canned chickpeas, rinsed and drained
- 4 cups (55 gr) baby greens
Dressing:
- 4 TBSP extra virgin olive oil
- 2 TBSP fresh lemon juice
- 11/2 tsp fresh chopped ½ tsp dried oregano
- ¼ tsp. Salt
- ¼ tsp. Pepper
Instructions
- Mix dressing ingredients in a small bowl and set aside.
- After cutting pepper into quarters and removing seeds, cut each quarter into strips.
- Cut the cucumber lengthwise in half and then into quarters. We leave the seeds in.
- Sliver the red onion.
- If prepping this salad earlier in the day, put the onion, cucumber and peppers in zip lock bags and store in the refrigerator.
- When close to serving time, cut tomatoes in half, and drain the chickpeas.
- Place baby greens in the serving dish. It’s up to you whether you mix them in or leave on the bottom.
- Mix dressing and vegetables. Top with the olives and then the feta cheese.
- Serve immediately.
Notes
We love a French Sancerre with any style of Greek Salad and Feta, but a Tempranillo works beautifully if looking for a red.
We’ve paired:
• Domain Delaporte Sancerre Chavigno
• Pipeta Tempranillo Toro