Fun fact: Greek salads were one of the first meals I tried to prep back when I started in 2014.
They were some of my saddest desk lunches at the time. We’re talking super soggy cucumbers and tomatoes with watery feta and limp lettuce. I wish I could go back to 22-year-old Talia, shake her, and say, don’t dress the salad until you eat it! It’s that simple, folks.
You, however, will have a much more successful, exciting and tasty Greek salad experience.
Note this photo below is from the chicken version, yours will have chickpeas instead.
When I think Greek salad, I think crunchy lettuce, cucumbers, feta, tomato, olives and lemon. Lots of lemon. It’s the kind of meal that wakes me up in the middle of the day, not the kind that would make me want to curl up under my desk and nap.
And that’s exactly what you’re going to get in this recipe!
Let’s talk about the protein:
The easiest, fastest way to go is to use rinsed and drained chickpeas from a can. They’re great as is.
But if you want more flavor and texture, you can roast them with some cumin, paprika, salt and pepper and olive oil at 400 F for 20 minutes, and that will be delicious as well.
Not into chickpeas? Baked tofu with a similar flavor profile (cumin, paprika, salt, pepper) would be excellent. Bake for 30 minutes to get it nice and crispy — but don’t forget to drain it first!
Not into chickpeas OR tofu? Then I recommend throwing this salad into a pita or tortilla to make it more filling. (Or at least choose your favorite bread on the side)
Change up the actual salad
Here are some ways to make the salad your own:
- Turn it into a pasta salad. Replace romaine lettuce with your favorite pasta!
- Add chopped bell peppers
- Add chopped red onion
- Use your salad as pita or wrap stuffing
- Turn it into a grain bowl with cooked quinoa, farro, cous cous or rice
- Use your favorite dressing (storebought or homemade)
This is a really easy recipe, and I can’t wait to see what you do with it!
How to double or add more volume to this recipe:
To double this recipe, simply double the ingredients. Super easy.
To add more volume to this recipe, I recommend adding another easy vegetable like bell peppers or throw the salad in a pita to make it sandwich-like.
This salad can last in the fridge for up to four days. It’s not freezer-friendly and it doesn’t need to be reheated! You can eat it cold or at room temp.