Vegan Greek Salad with Tangy Herb Dressing
A fresh & healthy Greek-style salad filled with bold flavors and tangy oil-free dressing! Plus chickpeas for added plant-based protein.
Servings3 large bowls
- 1 large head romaine (or 2 small)
- 1 cucumber (I use English/hothouse)
- 1 1/2 cups grape/cherry tomatoes
- 1/2 small red onion
- 15 oz. can garbanzo beans
- 1 cup cooked beets (I use organic Love Beets brand)
- 1 cup artichoke hearts (I use jarred)
- 2/3 cup Kalamata olives
For the Greek-style dressing:
- 1/4 cup red wine vinegar
- 2-3 Tbsp. fresh lemon juice
- 2 Tbsp. water (or broth)
- 1 clove garlic
- 1 tsp. dried oregano
- 1/8 tsp. salt
Make the dressing: Mince garlic and add all dressing ingredients to a small bowl. Whisk to combine.
Roughly chop romaine. Slice cucumber (peeled if desired), beets, and onion. Halve/quarter artichoke hearts (and olives and tomatoes if desired).
Place romaine on serving plates. Add toppings. (Have fun with presentation!)
Stir dressing and spoon over the top. It’s strong so start small. Or simply add your own favorite dressing.
Yield: Recipe makes about 3 large salads or 6-8 small salads.
Other additions: Clover/alfalfa sprouts, bell peppers, roasted red peppers, vegan feta, fresh herbs, etc.
Calories: 335 kcal | Carbohydrates: 45 g | Protein: 10 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Potassium: 711 mg | Fiber: 13 g | Sugar: 16 g | Vitamin A: 2106 IU | Vitamin C: 43 mg | Calcium: 133 mg | Iron: 4 mg