I love Greek salad. (I love Greek food, but that's a different post entirely!) Spring, summer, fall, or winter, I never seem to tire of cucumbers, tomato, feta, and olives piled on a bed of romaine and drizzled with red wine vinegar and olive oil. Add chickpeas, grilled chicken, red onion, artichokes, and pepperoncini, and you've got yourself one delicious lunch!
YIELD: 4 quart-sized salads
- 2 cups chickpeas, drained and patted dry
- 1/4 c red wine vinegar
- 1/4 c extra-virgin olive oil, divided
- 1 tsp Greek seasoning
- 1/4 tsp kosher salt (only if your seasoning doesn't contain salt)
- 1/4 tsp black pepper
- 1/2 small red onion, diced
- 16 olives (pitted or whole, green, kalamata, whatever you love!)
- 8 pepperoncini
- 8 whole canned artichoke hearts, quartered
- 4 oz feta, crumbled
- 4 boneless, skinless chicken thighs, grilled or broiled and diced
- 2 c cherry or grape tomatoes, halved
- 1 large cucumber, halved and sliced
- 2-3 hearts of romaine, shredded
- Make the marinaded chickpeas: combine the chickpeas, red wine vinegar, olive oil, Greek seasoning, salt, and pepper in a small bowl. Allow the chickpeas to marinade for 20 minutes (or longer.)
- Pack the salads: divide the chickpeas evenly among 4 tall quart-sized containers. Layer the red onion, olives, pepperoncini, artichokes, feta, chicken, tomatoes, cucumber, and romaine in the jars. Refrigerate until serving.
- Enjoy your salad: invert your salad onto a plate or into a bowl.
TIME-SAVING TIPS: Use 1 can chickpeas, drained, rinsed, and patted dry, for the home-cooked beans.
SPECIAL DIET SWAPS: This salad is gluten- and nut-free as-is. For a vegetarian salad, omit the chicken. For a vegan salad, also substitute your favorite vegan feta for the dairy feta, or double the quantity of marinaded chickpeas.
Food styling, photography, and infographics by Robert Campbell.