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Greek Salad with Chickpeas

My favourite greek salad dressing with a bright, crunchy veggies and the added fibre and protein from chickpeas. My go to summer salad!
Prep Time10 mins
Course: Salad
Keyword: chickpeas, Dairy free, gluten free, greek salad, summer
Servings: 6
Author: Garnish at Home

Ingredients

Dressing:

  • 2 lemons, juice of
  • 1 tbsp apple cider vinegar
  • 4 tbsp olive oil, extra virgin I like to eyeball just under a 1:1 ratio of oil to vinegar/lemon
  • 1/2 tsp pure maple syrup
  • 1 clove garlic, minced
  • 1 tsp dried oregeno or basil in a pinch
  • pinch red chili flakes
  • few good pinches of sea salt to taste
  • several grinds of fresh ground black pepper to taste

Salad:

  • 1 romaine heart* washed and chopped
  • 1/2 cucumber, sliced and quartered
  • 1 bell pepper, chopped I like orange or yellow for the colour contrast
  • 2 tomatoes, chopped or sub a few handfuls of cherry tomatoes
  • 1 1/2 cups cooked chickpeas** or 1 can, drained and rinsed
  • 3 green onions, chopped
  • 8-12 pitted kalamata olives, halved
  • 1/3 cup feta cheese, cubed or crumbled use goat's milk feta for dairy-free

Instructions

Salad Dressing:

  • Add the salad dressing ingredients to a jar or container and shake or whisk vigorously until combined. Taste and adjust seasoning accordingly. If it is too tart, add a bit more olive oil. If it is too mellow, add more lemon, vinegar, or salt. If you want it spicier, add more red chili flakes or garlic. Keep in mind the flavours will intensify as the dressing has a chance to marry flavours in the fridge. Refrigerate until ready to use. Will keep in the fridge for 4-5 days at least.

Salad:

  • Add the romaine to a large bowl, followed by the chickpeas, veggies, and lastly the green onions, olives and feta cheese.
  • Just before ready to serve toss with the dressing.
  • To make ahead, add all of the salad ingredients to the bowl except the tomatoes (tomatoes get soggy in the refrigerator). Add tomatoes and toss with dressing just before ready to serve.

Notes

* you can also substitute 2 cups of any cooked grain you like in place of romaine lettuce, such as farro, quinoa, couscous, etc. I usually omit chickpeas when I make a grain salad.
**chickpeas are optional, this is still a delicious greek salad without them.