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This yummy salad recipe uses Annie’s (vinegar-free) Lemon & Chive Dressing. The fresh, Mediterranean flavors pair well with the additional inclusion of chickpeas, which makes this salad extra satisfying. You can serve it with grilled chicken if you’d like to make it an even more substantial meal, but this salad is delicious by itself. For a vegan version of the salad, just omit the Feta — the dressing is vegan.
1 lb. ripe tomatoes
1 green bell pepper
1/2 small red onion
¼ lb. Feta cheese (about ½ cup)
1-15 oz can garbanzo beans (1 cup), rinsed and drained
1 tbsp. chopped fresh oregano, or 1 tsp. dried
Annie’s Naturals Lemon & Chive Dressing (recommended 2/3 cup)
Salt and pepper to taste
Romaine lettuce leaves (1/4 lb.), washed and trimmed
¼ lb. Kalamata olives (about ½ cup), pitted
2. Cut feta into small cubes. Add to bowl along with beans, oregano and Annie’s Naturals Lemon & Chive Dressing. Toss to combine. Season with salt and pepper to taste.
3. Arrange lettuce on a platter. Heap chopped veggie salad on top of lettuce. Top with olives and enjoy!
Prep Time: 20 minutes
Recipe: User-submitted, edited by Chef Jenny Vazquez
Greek Salad with Annie's Lemon & Chive Dressing,