It is a plant-based spin on conventional Greek salad, made with the healthful addition of chickpeas. It incorporates a tart, salty vegan tofu feta, crisp romaine, tomatoes, cucumbers, and purple onion.
It feels so good to welcome within the official begin of summer season. It’s additionally the official begin of salad season, although technically I’ve been having fun with salads because it began to get heat in New York.
A short time in the past, I shared a easy Greek vinaigrette dressing. This dressing has been giving life not solely to my salads, but additionally to my grain bowls and roasted greens.
Since I had Greek French dressing available final week, I figured it was time to make a cool, crispy, refreshing vegan Greek salad. I’ve made a barley version previously, and I find it irresistible. This time I believed it is likely to be enjoyable so as to add a legume, not solely as a result of I really like beans, but additionally as a result of it’s added plant protein (along with the tofu feta).
I really like how this chickpea Greek salad turned out! It’s refreshing but hearty on the identical time. With just a few pita wedges, it’s a fully excellent summer season lunch.
What’s in a Greek salad?
Greek salad is often made with cucumbers, tomato, purple onion, olives, and feta cheese. I’ve seen some recipes that embody capers and a few that embody contemporary oregano. Right here, the oregano is dried, and it comes from the Greek French dressing.
I really like the simplicity of a Greek salad. It’s a beloved recipe for a purpose! However I’m not often sorry once I add chickpeas to a recipe, and this chickpea model of Greek salad is not any exception. The chickpeas add texture in addition to plant protein and fiber. They assist to make the salad extra filling, too.
make chickpea Greek salad
This recipe requires herbed tofu feta, and herbed tofu feta requires a pleasant lengthy marinade. After I make the chickpea Greek salad, I typically make the tofu marinade a day prematurely. It tastes greatest when it marinates in a single day.
Getting ready the remainder of the salad is actually easy. The French dressing takes solely minutes to whisk collectively, and the opposite salad elements are uncooked. Essentially the most time consuming step of salad preparation might be peeling and chopping the greens.
Substitutions & additions
Instead of chickpeas, you should use white beans, kidney beans, or one other bean of alternative within the salad. Lentils, which I’ve been loving in Niçoise salad this 12 months, would additionally make a pleasant addition.
You’ll be able to add some cooked quinoa, barley, or bulgur to the salad in case you have a scoop of it leftover. I serve the recipe with pita wedges with out fail, however I feel it could be enjoyable so as to add cubed bread and make a Greek panzanella of types.
If you happen to don’t have the time to make tofu feta from scratch, you possibly can attempt utilizing a store-bought vegan feta as a replacement. The Observe Your Coronary heart and Violife manufacturers make vegan feta, and I’m a fan of each variations.
Storing chickpea Greek salad
This salad retains properly in leftover kind. The romaine will lose a few of its crispness because the salad is saved, however the entire combination remains to be good for about three days. Over time, the flavors will meld collectively much more. I feel that the tofu feta continues to accentuate in taste because the salad retains.
Talking of the tofu feta, it may be ready as much as two days prematurely of creating the salad.
Extra summery salads
If this salad is correct up your alley, then there’s a very good likelihood that a few of the following may spark inspiration, too. These are a few of my favourite vibrant, refreshing, crispy salads for lengthy, scorching days.
Yields: 6 servings
- 2 beefsteak tomatoes, roughly chopped
- 1 giant, English cucumber or 2 common cucumbers, peeled, quartered lengthwise, and chopped
- 3/4 cup kalamata olives, complete if small or halved if giant
- 1 small head romaine lettuce, chopped
- 1/2 purple onion, thinly sliced
- 1 1/2 cups cooked chickpeas (1 14.5-ounce can, drained and rinsed)
- 1 batch tofu feta (with or with out the oregano)
- 6 tablespoons Greek vinaigrette
- cashew parmesan cheese (to style)
- pita wedges (non-compulsory, for serving)
In a big mixing bowl, mix the tomatoes, cucumber, olives, lettuce, onion, chickpeas, and French dressing. Take away the tofu feta from its marinade and add it to the bowl. Toss all the pieces properly.
Style and add both extra of the French dressing or extra of the tofu feta marinade, as you want. Fold in some cashew parmesan, if desired. Serve with pita wedges.
Blissful June, everybody! I hope you’ll take pleasure in this quintessential summer season dish.