Greek Salad is a family favourite and served throughout the summer and fall when the vegetables are at their peak.
Greek Salad with Chickpeas and Baby Greens
For a heartier meal, and for those who do like a bit of lettuce, add some baby greens and chickpeas. That’s a meal!
Of course, it works great as a side salad or at the potluck buffet.We use our Greek Salad recipe as the base and add from there.
Ingredients
- 1 yellow pepper (172 grams) after cut and seeded 9 CHO
- 20 large grape (260 grams/28 cherry tomatoes) 7 CHO
- ½ cup (40 grams) thinly sliced red onion 3 CHO
- 1 medium (260 grams) cucumber 8 CHO
- ½ cup 15 Kalamata olives. (1 CHO/3 olives) 5 CHO
- 1 cup (100 grams) crumbled feta cheese 0 CHO
- 1 cup (170 grams) canned chickpeas, rinsed and drained 30.6 CHO
- 4 cups (55 grams) baby greens 0 CHO
Dressing:
- 4 TBSP extra virgin olive oil 0 CHO
- 2 TBSP fresh lemon juice 0 CHO
- 11/2 tsp fresh chopped ½ tsp dried oregano 0 CHO
- ¼ tsp. Salt 0 CHO
- ¼ tsp. Pepper 0 CHO
TOTAL CHO 62.6 CHO
- TOTAL WEIGHT 1187 GR
- 62.6 CHO DIVIDED BY 1187 GRAMS = .052 CHO/GRAM
- ½ CUP = 68 GRAMS (.052 CHO x 68 GRAMS) 3.5 CHO/1/2 CUP
Instructions
- Mix dressing ingredients in a small bowl and set aside.
- After cutting pepper into quarters and removing seeds, cut each quarter into strips.
- Cut the cucumber lengthwise in half and then into quarters. We leave the seeds in.
- Sliver the red onion.
- If prepping this salad earlier in the day, put the onion, cucumber and peppers in zip lock bags and store in the refrigerator.
- When close to serving time, cut tomatoes in half, and drain the chickpeas.
- Place baby greens in the serving dish. It’s up to you whether you mix them in or leave on the bottom.
- Mix dressing and vegetables. Top with the olives and then the feta cheese.
- Serve immediately.
