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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.

Course Lunch, Salad, Side Dish
Cuisine Greek
Keyword Baby Greens, Chickpeas, Cucumber, Feta Cheese, Kalamata Olives, Peppers, Red Onions, Tomatoes

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

  1. Mix dressing ingredients in a small bowl and set aside.
  2. After cutting pepper into quarters and removing seeds, cut each quarter into strips.
  3. Cut the cucumber lengthwise in half and then into quarters. We leave the seeds in.
  4. Sliver the red onion.
  5. If prepping this salad earlier in the day, put the onion, cucumber and peppers in zip lock bags and store in the refrigerator.
  6. When close to serving time, cut tomatoes in half, and drain the chickpeas.
  7. Place baby greens in the serving dish. It’s up to you whether you mix them in or leave on the bottom.
  8. Mix dressing and vegetables. Top with the olives and then the feta cheese.
  9. Serve immediately.