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Skinny Chopped Greek Salad

Posted Oct 02 2012 10:16pm

Chopped Greek Salad

Skinny Chopped Greek Salad

Skinny Chopped Greek Salad. Chickpeas, cucumber, grape tomatoes, red onion, kalamata olives and feta cheese tossed in a simple lemon olive oil dressing. (The recipe called for some chopped romaine but I intentionally left it out, so I could store this skinny chopped Greek salad in the fridge for a couple of days without it getting all soggy and wilty.)

If you’re a Greek salad fan, this is a fun twist that holds up for a couple of days in the fridge, making it a great choice to pack for work. I eat at home most days and love having something quick and easy ready and waiting for me. This salad definitely does the trick. The chickpeas with their protein and fiber make it a little more filling too.

I thought this salad was great as written, but feel free to experiment and adjust. The great thing about salads is that they hardly need a recipe at all. If you wanted to jazz it up a bit, a little oregano, chopped fresh dill, and mint would all be delicious.

Enjoy!

5.0 from 1 reviews

Chopped Greek Salad
 

Prep time

Total time

 

An easy, healthy and delicious variation of one of my favorite salads of all time – Greek Salad – this one chopped with chickpeas for added protein
Recipe type: Salad
Cuisine: Greek
Serves: 6

Ingredients
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon salt
  • 1 can (14 to 19 ounces) chickpeas, drained and rinsed
  • 1 cucumber, peeled, seeded and cubed
  • 1 small red bell pepper, seeded and chopped
  • 2 cups coarsely chopped romaine lettuce
  • 1 cup halved grape tomatoes
  • ½ cup finely chopped red onion
  • ½ cup pitted kalamata olives, roughly chopped
  • ½ cup crumbled feta cheese

Instructions
  1. In a small bowl make the dressing by whisking together the lemon juice, olive oil, pepper and salt, then set it aside.
  2. In a large bowl, combine the chickpeas, cucumber, red bell pepper, romaine, tomatoes, red onion, and olives.
  3. Drizzle the dressing over the chopped salad ingredients and toss gently to coat everything with the dressing.
  4. Taste and add more salt and pepper, if necessary, to suit your tastes. Sprinkle with the feta and serve immediately

Notes
Nutritional Estimates Per Serving (about 1-1/2 cups): 167 calories, 10 g fat, 16 g carbs, 4 g fiber, 6 g protein and 5 Weight Watchers PointsPlus

3.1.07

 

Source:

Slightly adapted from 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness Links to More Greek Salads:

 

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