Granor Greek Salad
A fresh, zesty mix of greens, chickpeas, veggies, feta, and olives tossed in a bright lemon-oregano dressing — a perfect taste of the Mediterranean.
Ingredients
2 lemons, zest and juice
1 clove garlic, minced
1 tbsp fresh oregano, minced (or 1-2 tsp dried oregano)
3/4 cup olive oil
salt and pepper, to taste
1 cup cooked chickpeas, drained
1 bag salad mix
2 tomatoes, diced
2 green peppers, diced
1 bunch radishes, thinly sliced
1 small red onion, thinly sliced
8 oz feta cheese, crumbled
8 oz olives
Method
- Combine lemon juice, zest, garlic, and oregano in bowl. Whisk to combine. Slowly drizzle in olive oil while whisking. Adjust dressing with salt and pepper.
- Toss cooked chickpeas with 1/4 cup of lemon-oregano dressing.
- Dress the greens with a with a pinch of salt and several grinds of black pepper and a glug of dressing.
- To serve, plate greens in serving dish. Top by gently arranging marinated chickpeas, tomatoes, green peppers, red onions, feta and olives. Drizzle lightly with additional dressing over the top.
