Greek Salad with Garbanzos
Makes 4-5 two-cup servings (~8-10 cups total)
This has been one of my favourite make-ahead lunches for work lately. Why? It's easy to prep and portion ahead of time, and the veggies and beans give you great fiber and protein - and leave you surprisingly full. Plus, it's really yummy!
- Large knife
- Large mixing bowl
- Reamer or juicer
- 1 large english cucumber
- 1/2 small red onion
- 1 pint cherry or grape tomatoes
- 1-2 sweet bell peppers (red or yellow)
- 3/4 cup pitted kalamata olives
- 1/2 cup light feta cheese, cubed or crumbled
- 1 x 19oz can of low-sodium chickpeas, drained and rinsed well
- 1 large lemon, juiced
- 3 Tbsp extra virgin olive oil
- 1 tsp oregano
- salt and pepper (to taste)
- Chop veggies into bite-sized pieces. I like my onion chopped a little smaller than all the rest of the veggies
- Put chopped veggies, olives, crumbled feta cheese and chickpeas into a large bowl and toss to mix.
- Prepare dressing. Juice lemon and whisk together with oil, oregano, salt and pepper.
- If serving the salad right away, pour dressing over salad and toss to mix. If you're not going to serve it right away keep the dressing separate and dress it right before you eat it.
Tip: if you find the fiber in the beans hard to digest, make sure you rinse them really well. Still hard on the tummy? Try Beano - it works really well!
Nutrition Info is based on approximately 2 cup servings using low-sodium canned beans.
- Did you know bell peppers are high in Vitamin C? The chickpeas in this recipe are a good vegetarian source of iron, and Vitamin C helps us to absorb iron from vegetarian sources better.
- Olives and olive oil are full of heart-healthy monounsaturated fats
- The dressing in this recipe is light and flavourful but without all the preservatives in store-bought dressing.