Greek Chickpea Salad
This salad is a great meal prep effort. Make multiple salads in mason jars and have easy to go and nourishing lunch options all week long. It’s quick, easy and most of the ingredients are likely already in your fridge.
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice (from 1/2 medium lemon)
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
3 tablespoons plain Greek yogurt (optional)
¼ cup goat feta cheese (optional)
2 cups baby kale & spinach mix
1 cup chickpeas
¼ cup red onion, diced
1 red or orange pepper, diced
½ cup cherry tomatoes
2-3 tbsp. hemp hearts
Black pitted olives (optional)
Place all the dressing ingredients in a pint glass jar. Add the feta and/or yogurt at if you want to make a creamy variation.
In a large bowl combine all salad ingredients.
Lightly dress your salads (1 tbs per serving) and enjoy.
Recipe created for well&tight by Holistic Nutritionist Allison Madigan