A simple chopped greek inspired salad packed with plant based protein from chickpeas, tossed on top of romaine with a simple seasoned vinaigrette.
This easy Greek salad is fresh, bright and tangy. I love the crunch of a good chopped salad especially when they are covered in olives with a simple tangy herbed dressing. You just can’t go wrong with a greek salad whether on its own or eaten with a side of grilled chicken or fish.
One pro tip is that I always make sure my kitchen pantry is well stocked with a variety of canned beans for an easy protein and fibre options to add to my meals in minutes. This salad is so versatile, you can swap the chickpeas for white beans, green onions for red onions, romaine lettuce for mixed greens, or skip the lettuce all together. Adding crumbled goat feta will add a smooth creamy texture – just remember to go easy on the salt as feta can be quite salty!
What would you pair this Greek salad with for dinner? Comment below!
If you make this chicken pineapple salad, be sure to share a photo on social media and tag me @healthnutnutrition #healthnuteats so that I can see your creations!
For more 5 minute lunches check out my Mexican Quinoa Burrito Bowl, Chicken Pineapple Salad, and Mashed Salmon Avocado Tartine!
Recipe
Greek Chickpea Chopped Salad
Ingredients:
- 3 cups chopped romaine lettuce
- ½ cup canned chickpeas rinsed and drained
- ¼ cup chopped red onions
- ½ cup chopped cucumber
- ½ cup chopped tomatoes
- ¼ cup kalamata olives
Dressing
- 1 tablespoon extra virgin olive oil
- Juice of ¼ lemon or 1 tablespoon lemon juice
- ¼ teaspoon italian seasoning
- Pinch of sea salt and pepper
Instructions:
- In a medium bowl, add the lettuce, chickpeas, red onions, cucumber, tomatoes and olives.
- Drizzle with olive oil and lemon juice. Season with italian seasoning, salt and pepper. Serve with a slice of crusty olive bread!
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