High-Protein Greek Salad
Servings:
4
Nutritional information
(per serve) Calories: ~400 (with chicken) / Protein: ~30g / Carbohydrates: ~35g / Fat: ~20g
Ingredients
For the Salad:
- 2 cups canned chickpeas, drained and rinsed (about 1.5 cans)
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1 small red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup crumbled feta cheese
- 2 cups cooked chicken breast, diced or shredded (optional for extra protein)
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
Salt and pepper, to taste
Method
- Prepare Salad:
- In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and crumbled feta cheese.
- Add cooked chicken breast if using for additional protein.
- Make Dressing:
- In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
- Toss Salad:
- Pour the dressing over the salad ingredients and toss gently to combine.
- Serve:
- Garnish with chopped fresh parsley. Serve immediately or chill in the refrigerator for 30 minutes for flavors to meld.
Tips for Serving:
- Meal Prep: Store in the refrigerator in an airtight container for up to 3 days. Add dressing just before serving if meal-prepping.