Saturday, October 28, 2017

Greek Salad: Vegan & Delicious


2 cups of quartered sliced cucumber
1 can of chickpeas
1 cup of finely diced red or yellow bell pepper
1 1/2 cups of halved cherry tomatoes
1/4 cup minced red onion
1/2 cup halved kalamata olives
1/4 cup of chopped parsley

For the dressing:
1/4 cup olive oil
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried oregano
salt and pepper to taste


For the dressing:
Combine all of the ingredients in a jar and shake to combine. Store in the refrigerator for up to one week.

For the salad:
Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives and onion in a large bowl, stir to combine. Add dressing to taste and toss to coat. Sprinkle parsley on top.

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