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

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.