Chopped romaine lettuce, garbanzo beans, grape tomatoes, English cucumber, kalamata olives, red onion, and feta cheese with a citrus vinaigrette.
This is a simple recipe for a hearty salad that makes a delicious healthy lunch on busy weekdays. I don’t usually crave salads in the winter, but this one is the exception. It is filled with fresh vegetables, and the chick peas and feta cheese add plenty of carbs and protein and ramp it up several notches on the satisfaction scale.
This meal hits every note for me: the vegetables are crisp and tasty, the olives, onions and feta cheese give it the zip of a Greek salad, the vinaigrette is tangy and citrusy, and the tasty little garbanzo beans transform it into a filling meal.
1 head of Romaine lettuce, chopped
8-10 grape tomatoes, halved
1/3 of an English cucumber, quartered and sliced with skin on
1/3 can of chick peas/garbanzo beans
10-12 kalamata olives, pitted and sliced in half
1-2 T thinly sliced chopped red onion
1/4 cup feta cheese, crumbled (I sometimes substitute this for fresh mozzarella)
4 T extra virgen olive oil
1 T balsamic vinegar
1 T lemon juice
1 t agave
salt and pepper to taste
1. Put all of the salad ingredients into a salad bowl.
2. Combine the ingredients for the salad dressing separately in a small jar.
3. Pour the dressing over the salad.
4. Toss and serve in a large bowl.