Greek Chopped Salad

I love this salad - loads of veggies, crispy chickpeas, and a creamy homemade dressing - it's super easy to make and super easy to eat all in one go!

 Greek Chopped Salad

Greek Chopped Salad


Serves 4

Greek Chopped Salad

  • 1 can chickpeas, drained & rinsed
  • 2 tbsp nutritional yeast
  • 1 cucumber, chopped
  • 1 cup cherry tomatoes, sliced in half
  • 1 green bell pepper, chopped
  • 2 green onions, chopped
  • 1/2 cup kalamata olives, chopped
  • 2 cups romaine, chopped
  • 1 cup kale, chopped
Dressing Ingredients
  • 1/2 block tofu
  • 1/2 cup red wine vinegar
  • 1/2 lemon, juiced
  • 1 clove garlic
  • 1 tbsp oregano
  • 1 tbsp dill
  • 1 tbsp capers

  • Roast the Chickpeas

    Toss the drained and rinsed chickpeas in 2 tbsp of nutritional yeast and spread out on a silicon baking mat on a baking sheet. Roast in your oven at 400 degrees for 30 minutes.

    Chop the Veggies

    Chop the rest of the veggies and add to a large bowl. When the chickpeas are done roasting, let cool about 5 minutes, and then toss into the salad.

    Make the Dressing

    In your Vitamix, food processor, or blender, combine all the dressing ingredients and blend until smooth. Dress over the salad and enjoy!

     Greek Chopped Salad

    Greek Chopped Salad