The Best Vegan Chickpea Greek Salad
Author -Yields: 6 servings
Ingredients
- 2 beefsteak tomatoes, roughly chopped
- 1 large, English cucumber or 2 regular cucumbers, peeled, quartered lengthwise, and chopped
- 3/4 cup kalamata olives, whole if small or halved if large
- 1 small head romaine lettuce, chopped
- 1/2 red onion, thinly sliced
- 1 1/2 cups cooked chickpeas (1 14.5-ounce can, drained and rinsed)
- 1 batch tofu feta (with or without the oregano)
- 6 tablespoons Greek vinaigrette
- cashew parmesan cheese (to taste)
- pita wedges (optional, for serving)
Instructions
- In a large mixing bowl, combine the tomatoes, cucumber, olives, lettuce, onion, chickpeas, and vinaigrette. Remove the tofu feta from its marinade and add it to the bowl. Toss everything well.
- Taste and add either more of the vinaigrette or more of the tofu feta marinade, as you like. Fold in some cashew parmesan, if desired. Serve with pita wedges.