Greek Potato & Chickpea Salad Bowl

A refreshing Mediterranean-inspired potato and chickpea salad served with Kalamata olives, cucumbers, and a lemon-herb vinaigrette.

Greek Potato & Chickpea Salad Bowl

Ingredients

Instructions

  1. Boil or steam the diced potatoes until tender but firm. Avoid overcooking.
  2. 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.
  3. In a large bowl, combine cooked potatoes, chickpeas, tomatoes, Kalamata olives, cucumber, and red onion.
  4. Pour the vinaigrette over the salad and toss gently to combine. Taste and adjust seasonings as needed.
  5. Optional: Gently fold in crumbled vegan feta.
  6. 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