Ultimate Greek Chopped Salad
Crisp, refreshing Greek Chopped Salad with a garbanzo bean protein boost and tangy vinegar-oregano dressing!
Prep Time15 minutes
Total Time15 minutes
Servings: 6 medium bowls
- 1 hothouse cucumber
- 4-5 ripe roma tomatoes (or grape tomatoes)
- 1 large red bell pepper
- 1/2 small red onion
- 15 oz. can garbanzo beans (rinsed and drained)
- Optional: olives, dairy-free feta, pepperoncini, fresh herbs
For the dressing
- 3 Tbsp. red wine vinegar
- 2 Tbsp. olive oil (omit for oil-free)
- 2 tsp. dried oregano
- 1/4 tsp. salt
Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside.
Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).
Put vegetables and garbanzo beans in a large bowl.
Add dressing and toss to combine.
Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.
Calories: 92kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Potassium: 349mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1055IU | Vitamin C: 33.1mg | Calcium: 65mg | Iron: 1.9mg