Chopped Greek Salad
Try this Chopped Greek Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 teaspoon dijon mustard
- 1/4 teaspoon onion powder
- 1/4 cup olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 2 tablespoons red wine vinegar
- 1/2 cup crumbled feta cheese
- for the dressing:
- 1/4 cup minced red onion
- 1 can of chickpeas drained and rinsed
- 1 cup of finely diced red or yellow bell pepper
- 1/2 cup halved kalamata olives
- 1/4 cup of chopped parsley
- 2 cups of quartered sliced cucumber (i prefer persian or english cucumbers)
- 1 and 1/2 cups of halved cherry tomatoes
- Carbohydrate 1.26281453526571 g
- Cholesterol 16.6875 mg
- Fat 7.4292921136549 g
- Fiber 0.119833591577828 g
- Protein 2.76963093749849 g
- Saturated Fat 3.27506053965098 g
- Serving Size 1 1 -6 serving (32g)
- Sodium 242.306143165052 mg
- Sugar 1.14298094368789 g
- Trans Fat 0.306178828238076 g
- Calories 83 calories
For the dressing:Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.For the salad:Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives and onion in a large bowl, stir to combine. Add dressing to taste and toss to coat. Stir in parsley. Sprinkle the feta cheese over the top and serve.
