Ultimate Greek Chopped Salad

Crisp, refreshing Greek Chopped Salad with a garbanzo bean boost and easy vinegar-oregano dressing! Vegan, gluten-free, oil-free. I can't even tell you how many times I've made this salad. So. Crazy. Good. I keep going back to it because it's crisp, refreshing, and flavorful (with an added protein boost from the beans!) And I love how fast it comes together. The red wine vinegar-oregano dressing is made in under a minute, then you just chop up the veggies, toss it all together, and do a face plant right in the center of the bowl. Errr... I mean eat it gracefully with a spoon 😉 

It also makes an amazing make-ahead dish for potlucks or get-togethers since the flavors get better with time! Vegan, gluten-free, oil-free option

Ingredients

1 hothouse cucumber

4-5 ripe roma tomatoes

1 large red bell pepper

1/2 small red onion

15 oz. can garbanzo beans, rinsed and drained

Optional: olives, dairy-free feta, pepperoncini, fresh herbs

{For the dressing}

3 Tbsp. red wine vinegar

2 Tbsp. olive oil (omit or replace with water for oil-free)

2 tsp. dried oregano

1/4 tsp. salt

Directions

Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside.

Read full recipes here >> 

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