This recipe for chopped greek salad is a variety of fresh vegetables with chickpeas, creamy feta cheese and olives, all tossed in a greek lemon and herb vinaigrette.
Course Salad, Side Dish
Cuisine Greek
Keyword chopped greek salad, greek salad
Prep Time 15minutes
Cook Time 1minute
Total Time 15minutes
Servings 6servings
Calories 151kcal
Author Dinner at the Zoo
Ingredients
2cupsof quartered sliced cucumber(I prefer persian or english cucumbers)
1can of chickpeasdrained and rinsed
1cupof finely diced red or yellow bell pepper
1 1/2cupsof halved cherry tomatoes
1/4cupminced red onion
1/2cuphalved kalamata olives
1/2cupcrumbled feta cheese
1/4cupof chopped parsley
For the dressing:
1/4cupolive oil
1teaspoondijon mustard
2tablespoonsred wine vinegar
1tablespoonlemon juice
1/4teaspoongarlic powder
1/4teaspoononion powder
1/2teaspoondried oregano
salt and pepper to taste
Instructions
For the dressing:
Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
For the salad:
Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives and onion in a large bowl, stir to combine. Add dressing to taste and toss to coat. Stir in parsley. Sprinkle the feta cheese over the top and serve.