High Protein Greek Salad

• servings: 2
• active time: 5
• total time: 20

Ingredients

FOR THE SALAD:

1 400g can chickpeas, drained

1 tsp garlic powder

1 tsp pepper

1/2 tsp fine salt

100g romaine lettuce, finely chopped

60g feta, crumbled

100g cucumber, diced

100g tomato, diced

60g black olives, roughly chopped

1/2 red onion, finely chopped

5g dill, chopped

FOR THE DRESSING:

100g greek yoghurt

2 tbsp apple cider vinegar

1-2 tbsp water

1 garlic clove, crushed

2 tsp extra virgin olive oil

Pinch of salt

Directions

Preheat the oven to 220c/200c fan.

Dry the chickpeas with a bit of kitchen towel then place on the tray. Drizzle over 1-2 tbsp of oil, the garlic powder, pepper and salt. Place in the oven for about 20 minutes, or until the chickpeas are crisp and golden.

Meanwhile, prepare the rest of the salad ingredients.

For the dressing, mix all the ingredients together in a bowl/jar. Add enough water so the dressing is the thickness of double cream/heavy cream.

In a large bowl, add the chopped romaine lettuce then top with the rest of the ingredients. Drizzle over the dressing and that’s it!

Notes

https://carolefood.com/recipe/greek-salad