Greek Potato & Chickpea Salad Bowl
A refreshing Mediterranean-inspired potato and chickpea salad served with Kalamata olives, cucumbers, and a lemon-herb vinaigrette.
Ingredients
- 1 medium, diced Potatoes
- 1/2 cup, cooked Chickpeas
- 1/2 cup, diced Tomatoes
- 1/4 cup, pitted and halved Kalamata Olives
- 1/2 cup, diced Cucumber
- 1/4 cup, thinly sliced Red Onion
- 2 tbsp Fresh Lemon Juice
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Dried Oregano
- 1/2 tsp Dried Mint
- 1/4 cup Crumbled Vegan Feta (optional)
- to taste Salt and Freshly Ground Black Pepper
- 1/2 cup, cooked Cooked Quinoa
Instructions
- Boil or steam the diced potatoes until tender but firm. Avoid overcooking.
- While potatoes are cooking, prepare the vinaigrette by whisking together fresh lemon juice, extra virgin olive oil, dried oregano, dried mint, salt, and freshly ground black pepper in a small bowl.
- In a large bowl, combine cooked potatoes, chickpeas, tomatoes, Kalamata olives, cucumber, and red onion.
- Pour the vinaigrette over the salad and toss gently to combine. Taste and adjust seasonings as needed.
- Optional: Gently fold in crumbled vegan feta.
- Serve over a bed of cooked quinoa. Allow the salad to sit for at least 10 minutes before serving to allow flavors to meld. Enjoy!
Cuisine: Mediterranean
Suitability: gluten-free,dairy-free,vegetarian,vegan
Prep Time: 20 mins
Cook Time: 25 mins
Serving Size: 1
Meal Type: lunch