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Chickpea Greek Salad
beefsteak tomatoes, roughly chopped
large, English cucumber or 2 regular cucumbers, peeled, quartered lengthwise, and chopped
kalamata olives, whole if small or halved if large
small head romaine lettuce, chopped
red onion, thinly sliced
(1 14.5-ounce can, drained and rinsed)
(with or without the oregano)
cashew parmesan cheese
(optional, for serving)
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.