My fav salads are loaded with toppings, full of flavor and filling. I don8217;t want to chew my way through lunch only to be left hungry and hour or two later. This Mediterranean Greek Salad recipe is both filling AND a flavor party. Plus it8217;s 100% plants.
Feel free to use this salad as a refreshing lunch feature or a grand side dish for pizza night8230; you really can8217;t go wrong! Mediterranean cuisine always show cases veggies the right way, and that8217;s def true in this tasty salad.
People who live in the Mediterranean live longer, healthier lives than many of the rest of the world. It8217;s considered a 8216;blue zone8216; and I want in on their secret! Since food seems to be a key component of this longevity lifestyle, I love incorporating Mediterranean-inspired recipes into my diet.
My version of the Greek Salad includes washing + drying a few cups of mixed greens as the base. Then I top with a colorful array of chopped fresh veggies as well as kalamata olives and artichoke hearts (oh the flavor!).
I often top this salad with fresh herbs like basil, oregano or mint8230; or all 3! Then I dress it with a simple olive oil + fresh lemon juice dressing. Since the olives and artichokes are brined, I taste the salad before adding additional sea salt, as to not over salt it.
While this greek salad recipe is loaded with ingredients, you can never have too many toppings. I love using my vegan Parmesan cheese sprinkle to bring a cheesy flavor + a little extra texture.
If fresh tomatoes are hard to find then swap with ½ cup julienned or chopped sun-dried tomatoes. Chickpeas can be swapped with cannelloni beans, or you can omit altogether if using this salad as a side dish.
I8217;m keeping the 8216;dressing8217; for this salad recipe super simple: olive oil, lemon juice, sea salt and fresh ground black pepper. That8217;s it! No need for a complex dressing as this salad8217;s already exploding with flavor.
It can be! Skip the restaurant dressing and opt for a simple olive oil + lemon + seasoning dressing. Read the labels on the jarred olives and artichokes to make sure they are simple without any weird additives. Swap feta cheese with a vegan cheese sprinkle then top with protein powered chickpeas.
- 4 cups mixed greens
- 1 cup chickpeas (drained and rinsed)
- ½ medium cucumber (sliced)
- 1 red bell pepper (sliced)
- 1 cup grape tomatoes (halved)
- ½ cup marinated artichoke hearts (drained and chopped)
- ½ cup red onion (thinly sliced)
- ½ cup kalamata olives (pitted)
- 3 tablespoon olive oil
- 1 lemon (juiced)
- ¼ cup fresh basil, oregano or mint (chopped)
- ¼ cup Vegan Parmesan Cheese (optional)
- pinch sea salt (to taste)
- pinch fresh ground black pepper (to taste)
Calories: 498kcal (25%) Carbohydrates: 42g (14%) Protein: 11g (22%) Fat: 33g (51%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 4g Monounsaturated Fat: 20g Sodium: 752mg (33%) Potassium: 877mg (25%) Fiber: 12g (50%) Sugar: 12g (13%) Vitamin A: 4261IU (85%) Vitamin C: 128mg (155%) Calcium: 116mg (12%) Iron: 4mg (22%)