Ultimate Greek Chopped Salad #saladrecipe #easy

I can't even tell you the way repeatedly I've created this dish. So. Crazy. Good. I keep going back to that as a result of it's crisp, refreshing, and flavourous (with a new macromolecule boost from the beans!) and that i love how briskly it comes along. The vino vinegar-oregano dressing is formed in beneath a moment, then you only break up the veggies, toss it all at once, and do a face plant right within the center of the bowl. Errr... I mean eat it graciously with a spoon 😉

It additionally makes a tremendous make-ahead dish for potlucks or get-togethers since the flavors bounce back with time! If you create or adapt this, come back be a part of The Garden Grazer on Instagram 🍓 and share a pic! i like seeing your recreations.

Also try our recipe Vegetarian Lentil Tortilla Soup #vegetarian #recipe

Ingredients

• 1 hothouse cucumber
• 4-5 ripe roma tomatoes
• 1 large red bell pepper
• 1/2 small red onion
• 15 oz. can garbanzo beans, rinsed and drained
• Optional: olives, dairy-free feta, pepperoncini, fresh herbs
• {For the dressing}
• 3 Tbsp. red wine vinegar
• 2 Tbsp. olive oil (omit or replace with water for oil-free)
• 2 tsp. dried oregano
• 1/4 tsp. salt

Directions

1. Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside.
2. Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).
3. Put vegetables and garbanzo beans in a large bowl.
4. Add dressing and toss to combine.
5. Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

Read more our recipe Loaded Veggie Quesadillas #vegetarian #simplemeals

Source : bit.ly/2O4Pzwi