Ultimate Greek Chopped Salad (Easy!)
Crisp, refreshing, and utterly delicious! This Greek-style salad is made with crunchy fresh veggies & hearty chickpeas. Then tossed in a tangy dressing!
Servings: 6 medium bowls
Ingredients
- 1 large cucumber (I use hothouse/English)
- 4-5 ripe roma tomatoes
- 1 large red bell pepper
- 1/2 cup red onion
- 15 oz. can garbanzo beans
- Optional: Kalamata olives, vegan feta cheese crumbles, pepperoncini, fresh herbs
For the vinegar dressing:
- 3 Tbsp. red wine vinegar
- 2 tsp. dried oregano
- 1/4 tsp. salt (or more)
- Optional: 1 Tbsp. olive oil
Instructions
- Make the dressing: In a small bowl, combine all dressing ingredients and whisk to combine. Set aside.
- Dice the cucumber, tomatoes, bell pepper, and red onion. Place in a large mixing bowl.
- Rinse and drain garbanzo beans. Add to bowl.
- Give the dressing another stir, and pour over the salad. Toss to combine. Taste and adjust flavors if needed. (More salt, vinegar, black pepper, fresh herbs, etc.)
- Serve this dish immediately or refrigerate for at least an hour to let flavors further combine. Some dressing will settle on the bottom, so stir again before serving.
Notes
Yield: Recipe makes about 8 heaping cups salad. (If serving as a main dish, I estimate about 4 servings. Or you can stretch it to about 8-10 servings as a smaller side dish.)
Nutrition Per Serving (Estimate)
Calories: 91 kcal | Carbohydrates: 16 g | Protein: 5 g | Fat: 2 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.3 g | Potassium: 346 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 1040 IU | Vitamin C: 34 mg | Calcium: 53 mg | Iron: 2 mg
