How glorious is a fresh Greek Salad? The ingredients are simple, but the flavours bold - the dance between salty feta and olives, juicy tomatoes, crunchy cucumber and red onion, dried oregano and a big glug of olive oil is total salad perfection/party-in-your-mouth type stuff. We grew up eating lots of Greek salad, and while I won't argue it's comfort food (I mean geez, it is a salad), I'm very content with a bowlful.
While someone wise once said don’t fix what’s not broken, I’ve ensured this chickpea version sways only just from traditional recipes. To turn a simple side Greek Salad into a more hearty balanced meal, I’ve included tinned chickpeas in 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. Both these nutrients are quite slow to move through our digestive system, so they're great at helping to keep 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
1x punnet (250g) of cherry tomatoes or 2-3 tomatoes
1x Lebanese cucumber or 1/2 regular cucumber
1x yellow capsicum
1x red onion
A handful of Kalamata olives
1x 400g tin of chickpeas
1/2 block feta cheese (around 100g-ish)
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
A pinch of a salt
1. Wash produce. Slice/dice/chop into bite-sized pieces, as desired. Add to a large serving bowl, along with the olives.
2. Open the tin of chickpeas and tip into a sieve. Drain liquid and rinse well under running water. Add chickpeas to salad bowl.
3. Dice feta into cubes, or crumble over top of salad.
4. Add all dressing ingredients to salad bowl and gently toss. Enjoy!
Serves 4 with a small portion, or 2-3 with a larger portion.
Great by itself, or alongside grilled fish or chicken.
To keep vegan-friendly or dairy-free, remove feta.