Fresh, salty, crunchy Greek Salad with Chickpeas and a super simple lemon garlic vinaigrette
Ok, so once again I’m not offering up the most authentic recipe exactly, but I am offering up a really bangin’ salad that’s super simple and crazy delicious.
It all starts with the vinaigrette. I make a variation of this stuff on a weekly basis switching up the herbs & spices depending on my mood.
It’s made up of:
Just mix it all together in a little jar and set aside. You won’t need all of the dressing for this salad, but you’ll be happy to have the leftovers to drizzle over the rest of your salads through out the week. I even drizzled a little bit of this vinaigrette over diced potatoes and roasted them in the oven today. SO GOOD.
The rest of this Greek Salad with Chickpeas is nothing too fancy, just a mixture of veggies all chopped up and tossed together.
I feel like this is one of those salads that you can really make your own through a few little tweaks here and there. Leave out the lettuce, switch up the tomatoes for your favourite kind, peel the cucumber….whatever you like however you like. You really can’t go wrong with these flavours no matter how you make it.
Notes about the dairy – if you’re lactose intolerant or just sensitive to dairy I recommend either buying a dairy free version or making your own at home. The saltiness of the cheese really adds to the salad and I wouldn’t want you to miss out. My go-t0 diy feta recipe is one by The First Mess. It’s super easy to make, it’s soy free, and it doesn’t require any crazy ingredients (unless you count miso). It’s the best and it taste just as good as the real thing!
Hope you enjoy!
Don’t forget to #asaucykitchen on instagram if you try this Greek Salad with Chickpeas! I love seeing what you make with! You can also post your pictures to our facebook page!
- 1/2 cup | 120 ml olive oil
- 1/4 cup | 60 ml lemon juice, fresh
- 2 cloves garlic, crushed or minced
- 1/2 teaspoon salt
- 1/4 cup parsley, chopped & measured before chopping
- 1 head of lettuce, chopped (I used sweet gem, but you can also use romaine)
- 1/2 medium red onion, thinly sliced
- 1/2 medium cucumber, sliced
- 4 small tomatoes, cut into quarters
- 1 can 15.5 oz chickpeas, rinsed, drained and patted dry
- 1/2 cup pitted Kalamata olives, roughly chopped
- 1/2 cup 2 oz feta, crumbled
- In a jar with tight-fitting lid, combine the oil, lemon juice, garlic, salt and parsley. Cover and shake well. Chill in the fridge until ready to use.
- In a large bowl, combine lettuce, onion, cucumber, tomatoes, chickpea and olives. Toss well to combine. Sprinkle the feta over the top and drizzle over the dressing as need. Toss again to combine & serve.