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PROTEIN-PACKED GREEK SALAD
Ingredients
Scale
- 1 can garbanzo beans, drained and rinsed
- 3 Persian cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup olives, sliced
- 1/4 cup peperoncini peppers, sliced
- 1/4 cup feta cheese, crumbled
- A handful of chopped dill
- A handful of chopped mint
- 3 tablespoons white wine vinegar
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Garbanzo Beans
Place the garbanzo beans into a colander and rinse under cold water. Dry well and add to a serving bowl. - Prepare the Cucumbers
Cut off the ends of the cucumbers and peel the skin using a vegetable peeler. Cut the cucumbers in half lengthwise, then halve again into quarters. Dice into 1/4″ moon slices and add to the serving bowl. - Add the Tomatoes, Olives, and Peperoncinis
Cut the cherry tomatoes in half and roughly chop the olives and peperoncini peppers. Add them to the serving bowl. - Make the Dressing
In a small bowl, whisk together the white wine vinegar and olive oil. Add salt and pepper to taste. Pour the dressing over the salad and toss well to combine. - Finish the Salad
Add the chopped dill and mint, then toss again. Top with feta cheese and drizzle with a little more olive oil. Season with additional salt and pepper to taste, and enjoy!