top of page
greek salad.jpg


This is a great make ahead lunch- it’s even better the next day! You can serve it over a bed of greens, or in lettuce cups but it’s also delicious on its own. 



For the dressing:

1 garlic clove, minced (if you’re using an immersion blender or regular blender, you can put the clove in whole)

1 tablespoon of Mediterranean seasoning

Squeeze of lemon

¼ cup red wine vinegar

⅓ cup evoo 

Salt and pepper to taste


For the salad:

1 can of chickpeas, drained and rinsed

1 ½ cup cherry tomatoes, halved

1 cup thinly sliced cucumber

½ of a red onion, thinly sliced

1 cup sliced pepperoncinis (you can buy them sliced)

1 cup chopped olives


Toppings: Parsley and feta (both optional)




  1. Make the dressing. In a small bowl, combine all ingredients except for the olive oil.

  2. Slowly whisk in the olive oil (this helps it to emulsify). 

  3. In a large bowl, combine all salad ingredients.

  4. Toss in dressing, top with toppings and serve!

bottom of page