Hi! How’s your week going so far? Would you like a salad? Your inclination might be to say no… and I get it. Sometimes I think salads can be really boring. Especially in the winter, when all you want cheesy, hearty, comforting food. But THIS is not a typical, boring salad. If you love Greek flavors like I do, this one’s for you!
This salad has feta cheese, marinated artichoke hearts, sun-dried tomatoes, cucumbers, Kalamata olives, pepperoncini peppers, and… pepperoni. YUM. If you want someone (cough Trey cough) to be happy about eating salad for lunch, just put pepperoni in it! Chop it all up and toss it over a bed of romaine lettuce.
What really makes this salad special, though, are the marinated chickpeas. Let them soak in the flavorful homemade Greek dressing until they suck up all of the delicious flavor and take your salad to the next level. The chickpeas make this salad feel much heartier. It works as a main dish or a side, and if you take leftovers for lunch they will actually keep you full.
When I pack these salads for our lunches, I like to layer the ingredients in a mason jar. All you have to do is spoon the chickpeas and the dressing in the bottom of the jar, then add the rest of the salad ingredients with the lettuce on the top. When you’re ready to eat, just shake up the jar to toss all of the ingredients with the dressing!
I used to hate packing an extra container for dressing for salads (more dishes, yuck), and a lot of the times the container would leak anyways. Putting the lettuce at the top of the jar also keeps it away from the dressing, so it never gets soggy. Salads in a jar for the win!
In other news, after a million recommendations, Trey and I finally started watching “This is Us” last night. We only watched the first two episodes, but I think we might be hooked. (By “we,” I mostly mean “me,” but I think Trey’s curiosity will convince him to watch at least a few more episodes with me.)
Emmy’s just wondering when we’re going to put “The Secret Life of Pets” back on. We rented it over the weekend, and she literally WATCHED it. She wagged her tail at the dogs, barked when they barked, and even tried to lick the TV screen!
Marinated Chickpea Greek Salad
|Prep:||Cook:||Yield: serves 2 as a main dish, 4 as a side dish||Total:|
This hearty salad is loaded with Greek flavors and marinated chickpeas. It works as a main dish or a side, and leftovers are extremely easy to pack for lunches!
- For the dressing:
- 1/4 cup olive oil
- 3 Tbsp. red wine vinegar
- 1 garlic clove, grated
- 1 tsp. Dijon mustard
- 1 tsp. dried dill
- 1 tsp. dried oregano
- salt and pepper, to taste
- For the salad:
- 1 15 oz. can of chickpeas, drained and rinsed
- 1 large head of romaine lettuce, chopped
- 1 cucumber, sliced
- 1/4 cup Kalamata olives, halved
- 2-3 Tbsp. sun-dried tomatoes, chopped
- 1/4 cup marinated artichokes, chopped
- 2-3 Tbsp. pepperoncini peppers, sliced
- 3 oz. pepperoni, thinly sliced
- 1/2 cup feta cheese
- In a bowl, combine the red wine vinegar, garlic, Dijon mustard, dill, oregano, salt, and pepper. Whisk in the olive oil until well combined.
- Place the chickpeas in a bowl and pour 2 Tbsp. of the dressing on top. Let them marinate for at least 30 minutes, or overnight. Save the rest of the dressing for the salad.
- Add the chopped lettuce, cucumbers, Kalamata olives, sun-dried tomatoes, marinated artichoke hearts, pepperoncini peppers, pepperoni, and feta to a large bowl. Pour the marinated chickpeas on top, add the rest of the dressing, and toss to coat all of the salad with the dressing.
- Alternatively, if you would like to take these salads on the go, I like to layer the chickpeas at the bottom of a mason jar with the dressing. Then I layer in the rest of the ingredients, with the chopped lettuce at the top. When you're ready to have your salad, just shake up the jar to combine the ingredients and distribute the dressing. This is a great way to prevent the lettuce from getting soggy!
Recipe adapted from FoodieCrush
I just love this silly girl.