A delicious Greek salad, filled out with quinoa and chickpeas to make a protein side dish or main dish.
Sometimes simple is best. What’s better than having an all in one salad? Seriously, this could be main course and side dishes all rolled into one. Check it out, you have carbs, protein and healthy fats and lots of yummy, yummy veggies. Now to be honest, depending on when I’m eating this, I’d eat this with some extra protein, but that’s not to say that this isn’t an awesome salad. It’s so good and so easy to meal prep. You can make it a few days in advance and it’s still just as good after sitting in the fridge.
You can see I had mine with some chicken skewers, marinated in the same dressing recipe I used for the salad. Super yummy! And again, awesome meal prep. Make lots extra and these will be delicious as leftovers. I don’t usually like reheating chicken, but the skewers taste just fine cold along with this salad. But let’s not let the skewers steal the show. This salad is wonderful, give it a try! 🙂
- 1 C dry quinoa cooked in 2 C chicken or vegetable stock
- 1 can chickpeas approx. 2 C
- 5 C of your favorite Greek salad vegetables cucumbers, tomatoes, sweet peppers, onions, olives, etc.
- 1/2 - 3/4 Greek Salad Dressing recipe below
- Fresh herbs as desired
- Feta cheese as desired
Cook the quinoa in stock for 15 minutes or until tender. Set aside to cool while preparing the other ingredients.
Drain and rinse the chickpeas and add to a large bowl.
Cut the vegetables into small bite sized pieces and add to the bowl.
Add the at least mostly cooled quinoa and the dressing and any other ingredients you'd like, like fresh herbs or feta cheese.
Stir all ingredients together and enjoy!
- 3/4 C olive oil
- 3-4 tbsp fresh lemon juice
- 2 tbsp red wine vinegar
- 4 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 tsp black pepper
- 4 cloves fresh garlic
Blend all ingredients together. If you don't have a blender, simply stir together being sure to mince or press the garlic through a garlic press.