Greek Wedge Salad Recipe
Greek Wedge Salad
This colorful salad makes for a tasty lunch or side. It’s full of fresh flavors and easy to assemble.
Serves: 4Prep: 15 minutesTotal: 15 minutesDifficulty: Easy
Serves: 4
Ingredients
- 1⁄2 cup chickpeas, drained and rinsed
- 1⁄2 cup English cucumber, chopped
- 1⁄2 cup roma tomato, chopped
- 2 tbsp. kalamata olives, sliced
- 1⁄4 cup red onion, chopped
- 2 tbsp. fresh parsley, chopped
- 1⁄2 tsp. dried oregano
- 1⁄2 tsp. salt
- 1⁄2 tsp. pepper
- 1⁄4 cup olive oil
- 3 tbsp. red wine vinegar
- 1 tbsp. dijon mustard
- 1 tbsp. honey
- 2 romaine lettuce hearts, cut in half lengthwise
Directions
- In a small bowl, combine chickpeas, cucumber, tomato, olives, onion and parsley.
- In a small bowl, whisk together oregano, salt, pepper, olive oil, vinegar, mustard and honey.
- Place romaine halves on plates and top with chickpea mixture, then drizzle with dressing.
- Serve and refrigerate leftovers.
Serves: 4
Ingredients
- 1⁄2 cup chickpeas, drained and rinsed
- 1⁄2 cup English cucumber, chopped
- 1⁄2 cup roma tomato, chopped
- 2 tbsp. kalamata olives, sliced
- 1⁄4 cup red onion, chopped
- 2 tbsp. fresh parsley, chopped
- 1⁄2 tsp. dried oregano
- 1⁄2 tsp. salt
- 1⁄2 tsp. pepper
- 1⁄4 cup olive oil
- 3 tbsp. red wine vinegar
- 1 tbsp. dijon mustard
- 1 tbsp. honey
- 2 romaine lettuce hearts, cut in half lengthwise
Directions
- In a small bowl, combine chickpeas, cucumber, tomato, olives, onion and parsley.
- In a small bowl, whisk together oregano, salt, pepper, olive oil, vinegar, mustard and honey.
- Place romaine halves on plates and top with chickpea mixture, then drizzle with dressing.
- Serve and refrigerate leftovers.
| Amount per serving | |
|---|---|
| Sodium | 500mg |
| Total Fat | 15g |
| Saturated Fat | 2g |
| Protein | 4g |
| Cholesterol | 0mg |
| Total Carbohydrate | 18g |
| Dietary Fiber | 7g |
| Sugars | 8g |
| Calories | 210 |