This chunky Greek vegetable salad is the perfect side dish, but the chickpeas mean it’s also hearty enough to be a lunch in itself!
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This time of year I love eating lightened-up and cooler sides. Anything to not use the oven in this heat, right? And this Greek vegetable salad gives me just that: a filling option that doesn’t require cooking.
I love salads like this: hearty enough to eat as a light lunch, or perfect alongside a piece of fish. It’s a fantastic little addition for these Greek chicken bowls too! Plus, it’s served cold or room temperature, so it makes a great dish for your next barbecue or outdoor party!
Recipe inspiration this round goes to my friend Sage, who’s the kind of friend that I can sit at the table while she preps dinner. This is similar to a version she made as part of an easy weeknight meal.
Greek Vegetable Salad
- 1 can chickpeas
- 4 green onions
- 8 oz grape tomatoes
- 1 cucumber
- 1 clove garlic
- 1 1/2 tbsp red wine vinegar
- 1 1/2 tbsp olive oil
- 1/2 tsp parlsey
- 1/2 tsp oregano
- 1/2 tsp salt
- pinch pepper
- Prep the veggies. Slice the green onions, quarter the tomatoes, dice the cucumbers (and peel – optional).
- Rinse and drain the can of chickpeas, then combine all ingredients in a large mixing bowl. Adjust seasonings to taste.
That’s it! If you want to add an extra kick, sprinkle some feta cheese on top.
What’s your favorite cold side dish to serve in summer?