Loaded Greek Salad
Everything you love about a Greek salad—but way more fun! Delivering a perfect blend of flavor and texture in every bite, this loaded salad is the perfect meal to throw together for your next at-home movie night or tailgate party.
Ingredients
- 1 lb chickpeas (garbanzo beans) Cooked al dente
- ⅛ teaspoon paprika
- 1 teaspoon kosher salt
- ¾ cup diced plum tomatoes Vegetables Compliments of Lee and Maria’s Market
- ⅔ cup diced English cucumber Vegetables Compliments of Lee and Maria’s Market
- ¼ cup diced red onion Vegetables Compliments of Lee and Maria’s Market
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice Vegetables Compliments of Lee and Maria’s Market
- 2 tablespoons olive oil Olive Oils Compliments of Dressed by an Olive
- 2 teaspoons chopped fresh oregano
- 1 ½ teaspoons red wine vinegar
- ½ teaspoon black pepper
- ½ cup plain Greek yogurt
- ¼ cup sour cream
- 1 tablespoon chopped fresh dill
- 4 breast Greek style Chicken Sliced
- 6 ounces feta cheese crumbled (about 1 1/2 cups)
- 2 cups shredded romaine lettuce Vegetables Compliments of Lee and Maria’s Market
- ⅓ cup sliced pickled hot peppers
- ⅓ cup halved pitted kalamata olives
Instructions
- In a large pot add 1 pound chickpeas, salt, and enough water to cover them by 1 ½ – 2 inches. Bring the pot to a boil, cover with a lid and reduce heat to a simmer. Simmer chickpeas for 1 ½ hours for al dente and 2 hours for soft. Drain excess water and use cooked chickpeas as desired
- Preheat oven to 400°F. Toss together chickpeas, paprika, and 1/4 teaspoon of the salt on a small rimmed baking sheet. Bake in preheated oven 15 minutes.
- While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, oil, oregano, vinegar, and black pepper in a medium bowl; set aside. Stir together yogurt, sour cream, dill, and remaining 3/4 teaspoon salt in a small bowl. If desired, transfer yogurt mixture to a squeeze bottle. Set aside.
- Remove chickpeas from oven. Spread Lettuce evenly on a large rimmed baking sheet. Top evenly with chicken and feta.
- Top salad evenly with chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt mixture.
