ats
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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.
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