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Recipe - Greek Chickpea and Spinach Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
The term Greek salad usually conjures up visions of tomatoes, cucumber, feta cheese, and olives.  This recipe is a little different but maintains the delicious flavours of Greece, whilst being suitable for vegans.

 
Ingredients

Dressing

• 1 Tbsp. red wine vinegar
• 2 Tbsp. olive oil
• 1 Tsp. Dijon mustard
• Small clove garlic, crushed
• Pinch sugar
• Salt and pepper to taste

Salad

• 2 x 400g can chickpeas, drained
• 250g cherry tomatoes, sliced in half
• 8 sticks celery, chopped
• 100g baby spinach leaves, roughly chopped
• 1/4 Tsp. dried oregano

 
Method

• Place the dressing ingredients in a n a screw top jar and shake until well emulsified.
• Place the salad ingredients in a serving bowl, pour over the dressing and toss.

 
About the Recipe

• This recipe is suitable for vegetarians and vegans.
• This is a basic recipe that you can tweak to your personal taste. Eg: add kalamata olives if you like them, use fresh oregano or basil if you have it.

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