I don’t know why I always make such big salads. I guess with the ones that have chicken I’m always just making enough so we can eat it as a main dish for dinner, then with salads like this I just think of them as the perfect salad to take to a get-together. I mean when they are this good, why not make a big salad with enough to share?
Greek Chickpea Salad
This is a very summery salad with such vibrant flavors. I love the way the lemon pairs with the fresh herbs and how it just brightens the flavors of the fresh veggies (and fruits if you want to get technical with tomatoes and avocados). Greek flavors are one of my favorites and I love what they bring to this salad (but I probably say that about everything. I also can’t get enough of the Italian, Mexican, Indian, American, and Chinese flavors). To add to the Greek flavors, you can add kalamata olives, fresh dill, and fresh mint to taste. You can also make this recipe vegan or dairy-free by choosing to increase your garbanzo beans (aka chickpeas) for more protein, and use vegan feta.
Greek Salad Dressing
This dressing is so easy to whip together (or blend shall I say), and you’ll want to use it for all your favorite salads! It’s a simple recipe but it packs a punch. It would be great on a grilled chicken and spinach salad too. We all know how I’m obsessed with those. They are a go-to lunch and dinner around here. You’ll likely have the ingredients on hand, too.
Lunch Salad Meal Prep
If you don’t want a big salad you can definitely scale your salad recipes down and use 1 container of cherry tomatoes, 1/2 a cucumber, 1 small avocado, 1/3 of the can of chickpeas, 1 1/2 Tbsp parsley, 1 oz of feta. I’d recommend making the full dressing recipe though and just saving it in the refrigerator for another use. Just whisk it again or add a splash of red wine vinegar and extra virgin olive oil before using it. Save your leftovers in a mason jar in the fridge, adding a quick shake of your dressing when you’re ready to eat! It’s also perfect for meal prep.
