
03 Mar Greek Salad with Garbanzos
Greek Salad with Garbanzos
This salad makes a great leftover the next day. Just mix all of the ingredients together except for the lettuce. Let the chopped veggies marinate in the fridge with the dressing. Then chop up some fresh lettuce right before serving and add the marinated veggie mix on top for two days of a super flavorful salad.
Ingredients
- ¼ cup Peperoncinis sliced
- ¼ cup Kalamata olives sliced
- 1 can Garbanzo beans
- 1 cucumber diced
- ½ cup Artichoke hearts sliced
- 1 Tomato diced or a handful of cherry tomatoes cut in half
- ½ red onion sliced
- 1 Red bell pepper chopped
- ¼ cup Parsley chopped
- 1/4 cup Feta Cheese (optional)
- 1 head romaine lettuce chopped
Dressing:
- 2 tsp olive oil
- 1 tsp Red wine vinegar
- ½ whole Lemon juiced
- 1 tsp Italian seasoning
- Salt/pepper to taste
Instructions
- Whisk oil, vinegar, lemon juice, and spices together in a small bowl, then pour over chopped veggies, mix well, then serve over a bed of chopped lettuce.
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