Easy Greek Salad with Chickpeas and Vegan Feta
Ingredients
- 1 english cucumber, sliced and halved
- ¼-½ of a red onion, thinly sliced
- ½ cup mixed medley grape tomatoes, havled
- 1 ¼ cup (13.4 oz) chickpeas, drained and rinsed
- ¼-⅓ cup Kalamata pitted olives, whole or sliced
Salad toppings
- handful of vegan feta (I used Follow Your Heart)
- drizzle organic lemon garlic vinaigrette I used Tessemae's
- 1-2 tablespoons hemp hearts
- large pinch black pepper
- sprinkle of dried oregano
Instructions
- Prep vegetables: peel cucumber (optional) and slice into halves or fourths. Peel onion and thinly slice. Cut tomatoes in half. Add all vegetables to a large bowl (preferably with a lid).
- Prep chickpeas and olives: Drain, rinse and lightly dry chickpeas and add to the bowl with the vegetables. Next, add kalamata olives (I prefer to slice them in half, but you can also keep them whole or slice even smaller) and toss all ingredients to mix.
- Assemble salad: Add desired amount of salad to a bowl and top with vinaigrette/oil, feta, hemp seeds, pepper and oregano. If preparing for a party, dress directly before serving to avoid the salad becoming soggy.
Notes
For an easy dressing, drizzle avocado or olive oil over the salad with a spritz of lemon juice. Optional; sprinkle with garlic granules.
This recipe is a guide, feel free to customize the amounts to your taste buds.
Recipe was inspired by Ziggy's, a family-run pizza shop in the Greater Boston area. Many of their salads and rice bowls can be made vegan with a few modifications. Check them out if you live nearby!