Summer in Texas is hot. When the weather is hot it’s nice to throw something together that doesn’t require any cooking. This basic greek salad is quick meal made with stuff I already have laying around. It’s quick, light, and the chickpeas give it that little extra something.
The spiralizer is completely unnecessary but I am obsessed. It makes everything prettier and more fun to eat. I think the increased surface area is nice for dressing purposes too! You can definitely chop or thinly slice the cucumber if you don’t have a spiralizer and it will turn out just as good.
I included a basic greek dressing recipe but using bottled dressing or even just oil and vinegar are fine too. The dressing recipe may yield more than you prefer on your salad, don’t over dress!
AuthorShannonCategorylunch, salad, vegetarian
Spiralize cucumber, thinly slice red onion, and cut grape tomatoes in half. Drain chickpeas.
Combine olive oil, red wine vinegar, lemon juice, sugar, salt, pepper, oregano, garlic and dijon mustard.
In a bowl combine cucumber, chickpeas, red onion, olives, tomato and feta cheese. Drizzle dressing and enjoy
Ingredients
Directions
Spiralize cucumber, thinly slice red onion, and cut grape tomatoes in half. Drain chickpeas.
Combine olive oil, red wine vinegar, lemon juice, sugar, salt, pepper, oregano, garlic and dijon mustard.
In a bowl combine cucumber, chickpeas, red onion, olives, tomato and feta cheese. Drizzle dressing and enjoy
