No-Lettuce Greek Salad Recipe With Chickpeas Is High-Fiber & High-Protein (30 Minutes) High Fiber Recipes High Protein Recipes Mediterranean Diet Recipes Salads Greek Recipes Vegetarian Lunch Side Dishes

I'm always on the lookout for plant-based recipes with loads of taste and healthy wholesome ingredients. This no-lettuce Greek salad recipe with chickpeas absolutely fits that description. Filled with Mediterranean ingredients, this tasty salad recipe is satisfying and healthy and so easy to put together. Topped with a light refreshing dressing, this vegetarian high-protein and high-fiber salad might just rise to the top of your recipe rotation. (Check out the health benefits of fiber and the health benefits of protein.)

Here are the ingredients you'll want to have on hand for this Greek salad: chickpeas, feta, red onion, sweet peppers, kalamata olives, cucumbers, white wine vinegar, sugar, salt and black pepper. For the salad dressing you'll need olive oil, lemon juice (fresh is best), salt, black pepper, white wine vinegar, fresh parsley and crushed red pepper flakes. (No lettuce!)

Serve this refreshing lettuce-free Greek salad as a vegetarian lunch or dinner or as a side dish with dinner and your favorite protein. Don't forget the fresh loaf of bread or rolls! Store the leftovers in an airtight container in the refrigerator.

Cuisine: Greek / Mediterranean
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 30 ounces (2 cans) chickpeas, drained and rinsed
• 3 small Persian or 3/4 of an English cucumber, sliced and chopped into quarters
• 1 pepper, chopped (green, yellow, red or orange)
• 1/2 red onion, thinly sliced
• 1/2 cup chopped kalamata olives
• 1/2 cup crumbled feta cheese
• white wine vinegar
• 1 teaspoon granulated sugar

Vinaigrette 

• 1/2 cup extra-virgin olive oil
• 1/4 cup white wine vinegar
• juice from 1/2 lemon
• 1 tablespoon freshly chopped parsley
• 1/4 teaspoon crushed red pepper flakes

Here's how to make it:

1. Place sliced onions in a small bowl. Cover with white wine vinegar and 1 teaspoon granulated sugar. Set aside. (This step of soaking the onions in white wine vinegar and sugar tempers the strength of the onions. If you don't mind raw onions you can skip this step. You could also just soak the onions in water.)
2. Make the vinaigrette by combining all the dressing ingredients in a container with a lid.
3. Shake to combine. Set aside.
4. In a medium to large bowl assemble chickpeas, feta, cucumbers, peppers, olives and onions.
5. Add salad dressing and toss. Taste and add salt and pepper to taste. Store the salad in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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