This Mediterranean salad is made with a bed of greens, veggies, fresh herbs, chickpeas and feta then tossed with a creamy Greek dressing. I love bringing this dish to family and friend gatherings because it comes together quickly and is a crowd pleaser! Enjoy this salad all year long as a main entree or side salad. GF, Vegetarian.
5 oz container of pre-washed salad greens (any combo of spinach, arugula, baby kale, butter lettuce, romaine)
1 (15 oz) can chickpeas, rinsed and drained
1 cup micro greens, optional
1 bell pepper, diced (any color)
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup cooked beets, sliced *(see note)
¼ cup red onion, diced
¼ cup pitted Kalamata olives, halved
¼ cup firmly packed fresh dill (or parsley or basil)
1/4-1/2 cup crumbled feta (or vegan feta)
CREAMY GREEK DRESSING (oil-free)
⅓ cup raw, unsalted cashews
⅓ cup water
2 tablespoons red wine vinegar
1 garlic clove
1 teaspoon dijon
1 teaspoon pure maple syrup
1 teaspoon dried oregano
½ teaspoon kosher salt
4 twists freshly ground black pepper
Assemble the salad: To a large serving bowl, add the greens, bell pepper, cucumber, tomatoes, onions, olives, feta and fresh herbs.
Make the dressing: To a high-speed blender, add all the dressing ingredients and process on high until smooth and creamy, about 1-2 minutes. If you're using a regular blender, soak the cashews in hot water for 1 hour, otherwise you won't get a smooth consistency.
Serve: Drizzle with a generous amount of dressing (you may have some leftover dressing). Toss and serve immediately.
NOTE: *Vacuum-packed beets like the Love Beets brand is a great option without artificial ingredients.
Mediterranean Grain Bowl - Omit the greens and mix remaining ingredients with 2 cups of cooked quinoa or farro.