MEDITERRANEAN SALAD

Name: MEDITERRANEAN SALAD
Prep time: 15 min
Cook time: 15 min
Yield: 2 servings
Ingredients: 5 tablespoons apple cider vinegar; 1 cup cherry tomatoes, sliced in half; 1 can (14oz) chickpeas, drained and rinsed; 1 cucumber, diced; 2 – 3 teaspoons dijon; 1 lemon, juice of; 1/2 cup kalamata olives, pitted (use whole or sliced); 1/4 red onion, thinly sliced; 1/2 teaspoon dried oregano; 1/4 cup fresh parsley, chopped (optional); 2 heads of romaine, chopped; salt + pepper, to taste; vegan feta, crumbled (I used Violife)

Prep: 15 min

Ready: 15 min

Servings: 2 servings

Calories: 425.03

Ingredients

1 2 heads of romaine, chopped
2 1 can (14oz) chickpeas, drained and rinsed
3 1 cucumber, diced
4 1 cup cherry tomatoes, sliced in half
5 1/2 cup kalamata olives, pitted (use whole or sliced)
6 1/4 red onion, thinly sliced
7 vegan feta, crumbled (I used Violife)
8 1/4 cup fresh parsley, chopped (optional)
9 salt + pepper, to taste
10 5 tablespoons apple cider vinegar
11 1 lemon, juice of
12 2 – 3 teaspoons dijon
13 1/2 teaspoon dried oregano

Directions

1
In a large serving bowl, or individual serving bowls, layer the romaine, top with chickpeas, cucumber, olives, tomatoes, and red onion, and vegan feta.
2
Drizzle dressing overtop and sprinkle with salt and pepper.
3
Serve with optional sliced avocado and chopped parsley.
4
Serves 2 – 4
5
Store: Leftovers can be stored in the refrigerator for up to 5 days, in a covered container.

Nutrition per serving

425.03 Calories

59.26g Carbs

22.22g Protein

14.76g Fat

Allergens

milk egg fish wheat soy

MEDITERRANEAN SALAD

Directions

Nutrition per serving

Tags

Allergens