Greek Goddess Salad
Ingredients
Greek Goddess Dressing:
- 1/2 cup mayonaise
- 1/2 cup plain or greek yogurt
- 1/4 cup packed fresh basil leaves
- 1/4 cup olive oil
- 2 tbsp chopped fresh chives, parsley, or green onions
- 2 tbsp lemon juice
- 1 tsp Worcestershire Sauce (see note)
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
Salad:
- 1 15 oz can chickpeas/Garbanzo beans drained and rinsed
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 8 cups chopped or torn green leaf lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, chopped
- 1/2 cup pitted kalamata olives, sliced in half
- 1 cup crumbled or cubed feta
- 1/4 cup diced or thinly sliced red onion
Instructions
- Preheat the oven to 425°F / 218°C.
- In a large bowl, combine the chickpeas with 2 Tablespoons of olive oil and then with the paprika, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Roast in the oven, shaking the pan a few times during cooking, until golden brown, about 20 minutes.
- Next, blend together all of the dressing ingredients until very smooth. Taste the dressing and season with some more salt, if needed.
- Assemble the salads by making a bed of lettuce in serving bowls. Top the lettuce with tomatoes, cucumber, olives, crumbled feta, and red onions. Scatter the warm chickpeas over top.
- Add dressing until the salad is dressed to your liking. Enjoy!
Notes
Extra Dressing – You may not need all of the dressing for this salad. Store leftovers in an airtight container in the refrigerator for up to 4 days and use it on sandwiches or as a dip for vegetables or pita chips.
Worcestershire Sauce – Most worcestershire sauce contains anchovies, so if fish is not in your diet, skip it or use soy sauce or Tamari instead to give the sauce a hint of savory umami flavor.