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Greek Chickpea Lunch Salad

Greek Chickpea Lunch Salad

Crunchy, sturdy romaine lettuce holds up well as the base for this salad. The flavors are bright, fresh, briny, and herby—even after 3 or 4 days. Be sure the lettuce is well-dried before assembling the salads; wet leaves tend to sog out quickly. For a heartier salad, you can add 4 ounces of cooked chicken breast or shrimp; the chicken will add 187 calories and 35g protein, and the shrimp will contribute 135 calories and 26g protein.

How to Make It

Step 1

Arrange 1 1/2 cups lettuce and 2 tablespoons onion in each of 4 (4-cup) bowls or containers. Top each serving with 1/3 cup chickpeas, 1/2 cup tomatoes, 1/2 cup cucumber, 4 olives, and 2 cheese slices.

Step 2

Whisk together oil, vinegar, oregano, pepper, salt, and garlic in a small bowl. Serve about 2 tablespoons dressing with each salad.

Watch the video: Greek chickpea salad (October 2020).