Let’s be real, I’m obviously doing this more for my sake than yours. My body needs nutrients. It would also appreciate an IV, pajama jeans, and a few thousand hugs, but it will settle for some green vegetables. (So low-maintenance!)
Long story short, I went to my five-year college reunion this weekend, which lead to me drinking a kollege amount of cheap wine, splitting my inappropriately tight dress up the front seam, and crushing 2am cheeseburgers like a hot mess champion. I have no regrets, but I shall be consuming exclusively salads in my most conservative outfits until I get back to zero.
Thank you for your understanding during this difficult time.
This salad is a game changer.
Not gonna lie, I’ve never really been a huge fan of traditional Greek salads. I dig the general idea (the combo of juicy tomatoes, spicy red onion, and salty feta is foolproof), but they never have enough greens, and the olive situation makes me want to die. Sorry.
With those thoughts in mind, I ditched the olives and added some chopped romaine, subtly sweet bell peppers, creamy avocado, and nutty chickpeas into the mix, before lightly dressing everything in a simple, oregano-spiked vinaigrette. It’s Greek salad on steroids, and it is a beautiful thing. I’m talking flavor and crunch for daysssss, people.
In addition to being outrageously delicious, Chopped Greek Salad happens to be a nutritional godsend. It’s packed with fiber, antioxidants, and essential vitamins and minerals out the wazoo. Chickpeas and feta provide plenty of protein to keep you full and energized for hours, and the avocado gives you a heart-healthy dose of omega-3 fatty acids. Can I get an amen?
I’m pleased to report that I ate this for both lunch and dinner yesterday, and I am now functioning semi-regularly, which is a miracle. For real.
I feel as if every time I post a vegetarian recipe, I make sure to say that you can “bulk it up” with some sort of meat. This is usually done out of fear that you’ll think I’m trying to starve you to death (as my roommate so frequently does). I’m not going to do that here, peeps. I’m confident that between all the vegetables, chickpeas, avocado, and cheese in this hearty salad, you’re going to be fully satisfied sans meaty accoutrements.
Chopped Greek Salad is also a serious winner on the versatility front, which is always great news. It makes a fabulous 15-minute weeknight meal, and leftovers are perfect for sassy desk lunching, but I love the idea of serving this as an easy side or vegetarian option at summer soirées and barbecues. Personally, I plan to feed this to my besties at our next Sex and the City Night, along with multiple bottles of rosé and maybe some grilled pita bread (depending on whether the group decides to be for or against carbs this summer). Booyah.
Perhaps the most joyous aspect of this recipe is the fact that there’s no actual cooking involved. This is pretty thrilling since things are only going to get sweatier in the kitchen as the summer progresses. (Gross, but true.) Plus, all that’s needed to bring this magical salad to life is a cutting board and one large mixing bowl, which makes cleanup a total breeze.
Oh, and for all you Dude Dieters out there, please incorporate this recipe into your repertoire, stat. Even Logan, vehement opponent of all “stupid salads,” was very enthusiastic about this glorious Greek creation, so you know it’s dank. He later admitted to putting a hot dog in it, which was a ridiculous choice, but whatever. The Dude is a constant work in progress…
Chopped Greek Salad with Chickpeas and Avocado: (Serves 4)
½ English cucumber, diced
1 dry pint cherry or grape tomatoes, halved
1 small yellow bell pepper, diced
1 ripe avocado, diced
½ red onion, very thinly sliced
¼ cup Italian parsley, chopped
1 head romaine lettuce, finely chopped (about 4 cups lettuce)
1 cup canned chickpeas, drained and rinsed
4 ounces feta cheese, cubed or coarsely crumbled
For the dressing:
½ lemon, juiced
1 large clove garlic, grated or finely minced
¾ teaspoons dried oregano
2 tablespoons extra virgin olive oil
Fresh ground pepper
Preparing your Chopped Greek Salad with Chickpeas and Avocado:
-In a small bowl, whisk together all the ingredients for the dressing. Briefly set aside.
- ½ English cucumber, diced
- 1 dry pint cherry or grape tomatoes, halved
- 1 small yellow bell pepper, diced
- 1 ripe avocado, diced
- ½ red onion, very thinly sliced
- ¼ cup Italian parsley, chopped
- 1 head romaine lettuce, finely chopped (about 4 cups lettuce)
- 1 cup canned chickpeas, drained and rinsed
- 4 ounces feta cheese, cubed or coarsely crumbled
- ½ lemon, juiced
- 1 large clove garlic, grated or finely minced
- ¾ teaspoons dried oregano
- 2 tablespoons extra virgin olive oil
- Fresh ground pepper
- In a small bowl, whisk together all the ingredients for the dressing. Briefly set aside.
- Prepare the vegetables.
- Place all the prepared ingredients for the salad in a large bowl. Drizzle with salad dressing and toss gently to combine. Serve immediately.