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greek salad

Healthy Recipes/ Salad Recipes

Greek Chickpea Salad with Arugula

This amazing Greek chickpea salad is hearty, protein-rich chickpeas combined with the rich, peppery flavour of arugula, tangy feta, and sweet cherry tomatoes. It’s loaded with delicious fresh vegetables and zesty honey lemon dressing. This light and healthy Greek Chickpea Arugula Salad is the perfect dish for any day of the week.

Greek Chickpea Salad with Arugula

Greek food is one of those things that you can eat every single day. Everyone will love the freshness of the ingredients and incredible flavor.

You will love the balance of fresh vegetables combined with salty olives, feta, and zesty dressing. This Greek chickpea salad with arugula is another variation of a Greek salad but with a little more crunch and texture. It’s made with fresh veggies such as cucumbers, peppers, tomatoes, arugula, chickpeas, olives, feta and incredibly flavorful honey lemon dressing. The best way to prepare this salad is same day that you’re planning on serving it.

It’s loaded with versatile chickpeas (a vegan’s stick-to-your-ribs staple for winter), fresh crunchy rocket and has the perfect blend of nuttiness and bitter, fresh-tasting greens. The crumbled feta, dill, tangy olives, and easy to prepare lemon vinaigrette are reminiscent of traditional Greek flavours. If you’re not a fan of chickpeas or arugula they can be substituted with lentils or your favourite legume and kale or other bitter leafy greens. This chickpea salad is great for a quick lunch, a pack n’ go picnic staple, and a simple and unique salad to serve to guests at a dinner party.

Greek Chickpea Salad with Arugula

In case you don’t know what Chickpeas is, they also known as garbanzo beans. Thy are in the legume family. High in protein and mostly used in Indian and Middle Eastern cuisine. Chickpeas are the main ingredient in hummus and so many other dishes. You can find canned and dry chickpeas.

Arugula also known as rocket is a dark green leafy vegetable. It has slight peppery taste and makes one delicious salad whether alone or mixed in with other greens. Most grocery stores sell arugula in the same produce section as lettuce. You can substitute baby spinach for arugula in this salad.

How to Make Chickpea Salad

Greek Chickpea Salad with Arugula

First, prepare the Greek salad dressing by whisking together the olive oil, lemon juice, red wine vinegar, garlic, honey, and oregano.

Next, prepare the salad. In a large salad bowl, combine all of the salad ingredients, except for the arugula. Add the prepared dressing, season with salt and pepper, to taste, and toss to combine. Right before serving, toss in the arugula.

Greek Chickpea Salad with Arugula

This amazing Greek chickpea salad is hearty, protein-rich chickpeas combined with the rich, peppery flavour of arugula, tangy feta, and sweet cherry tomatoes. It’s loaded with delicious fresh vegetables and zesty honey lemon dressing. This light and healthy Greek Chickpea Arugula Salad is the perfect dish for any day of the week.
Prep Time 20 mins
Total Time 20 mins
Servings 6

Ingredients
  

Salad

  • 1 15 oz. can chickpeas drained and rinsed
  • 1 English cucumber chopped
  • Few handfuls arugula
  • 5-6 sweet mini peppers stem and seeds removed, chopped
  • ¾ cup red onion chopped
  • 1 pint cherry tomatoes halved
  • ½ cup crumbled feta cheese
  • ¼ cup kalamata olives sliced
  • 2 Tbsp. fresh chopped Italian parsley
  • Kosher salt and fresh black pepper

Dressing

  • 2-3 Tbsp. fresh lemon juice
  • 2 Tbsp. olive oil
  • 1 tsp. dried oregano
  • 2 Tbsp. honey
  • 2 Tbsp. red wine vinegar
  • 1 garlic clove minced

Instructions
 

  • Prepare the dressing: in a small bowl, whisk together the dressing ingredients. Set aside.
  • Prepare the salad: in a large salad bowl, combine all of the salad ingredients, except for the arugula. Add the dressing, season with salt and pepper, to taste, and toss to combine. Right before serving, toss in the arugula.
  • Taste the salad (check if does it need more acidity, salt, olive oil, or maybe an extra sprinkle of feta?)
Healthy Recipes/ Salad Recipes

Cucumber Greek Salad

This Cucumber Greek Salad is fresh, light and healthy. With just easy and quick preparation, it makes perfect side dish for any summer meal!

Cucumber Greek Salad

This Cucumber Greek Salad makes an amazing side dish to serve at almost any meal, especially at summer barbecues. When there’s lots of yummy desserts and other heavy dishes to chow down on, sometimes you just need to a fresh and healthier alternative, and this Cucumber Greek Salad definitely fits the bill!

In the United States many recipes and restaurant Greek salads include lettuce. But traditional Greek salads do not have lettuce in them. Instead they allow the cucumbers and tomatoes stand in for the bulk of the salad. The ingredients are chopped and tossed together.

This salad is so easy to throw together. The “hardest” part is chopping the veggies, and that really only takes about five minutes. No boiling of pasta here, and the dressing comes together in about a minute. Add in some spices, lemon juice, olive oil, and feta, and you are ready to go.

Cucumber Greek Salad

Juicy tomatoes and sweet red onions are always perfect together. Then that salty, tangy, goodness of kalamata olives and feta cheese! It is light and refreshing with all those in season veggies, but it still keeps me full!

You can definitely make this in a quick pinch for any barbecue or get-together this summer, but if you let it marinate for a couple of hours, the flavors will develop even more.

Cucumber Greek Salad

This Cucumber Greek Salad is fresh, light and healthy. With just easy and quick preparation, it makes perfect side dish for any summer meal!
Prep Time 10 mins
Total Time 14 mins
Servings 8

Ingredients
  

  • 2 cucumbers , peeled and chopped into 1/4 slices
  • ½ of a red onion , sliced
  • 4-6 Roma tomatoes , chopped
  • 1 ½ Tablespoons lemon juice
  • ¼ cup olive oil
  • ½ cup crumbled feta cheese
  • 2 teaspoons dried oregano
  • Black olives , pitted and sliced (to taste)
  • Salt and Pepper , to taste

Instructions
 

  • In a large bowl, combine cucumbers, tomatoes, and onions.
  • In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
  • Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat. Enjoy!
Chicken Recipes/ Healthy Recipes

Mediterranean Chicken Rice Bowls

What I love about rice bowls are because they’re the perfect meal for either lunch or dinner. Rice bowls are healthy and usually packed with different flavors and textures. These Mediterranean Chicken and Rice Bowls are incredible! These rice bowls contain all the amazing stuff of Mediterranean flavors. Not only delish, but it’s packed full of fiber and nutrients! It’s a power bowl containing super nutritious foods!

Mediterranean Chicken Rice Bowls

 

How To Make Mediterranean Chicken Rice Bowls

Putting these incredible Mediterranean Chicken and Rice Bowls together is so simple. You’re going to start by cooking your rice. While the rice is cooking on the stovetop, you’ll combine the lemon juice, olive oil, parsley, garlic, paprika, and oregano. This mixture is going to be the rub for the chicken breasts. Once combined, you’ll rub the chicken down until it’s well covered.

To make the dish more mediterranean, I combine it with hummus and greek salad. To make the hummus you just use your food processor to minced the garlic, then add the chickpeas, kosher salt, lemon juice and tahini sesame paste to the food processor and process it.

Complete the dish with the salad. Mix your veggies in a large bowl. Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small bowl and whisk to combine. Mix and combine the dressing with the salad. Sprinkle with the feta.

One more great thing about rice bowls is that they are great for making ahead and taking to work or school.

Mediterranean Chicken Rice Bowls

What I love about rice bowls are because they're the perfect meal for either lunch or dinner. Rice bowls are healthy and usually packed with different flavors and textures. These Mediterranean Chicken and Rice Bowls are incredible! These rice bowls contain all the amazing stuff of Mediterranean flavors. Not only delish, but it’s packed full of fiber and nutrients! It’s a power bowl containing super nutritious foods!

Ingredients
  

For The Rice

  • 3.5 cups water
  • 2 cups long grain rice
  • 2 tablespoons butter
  • 2 teaspoons salt

For The Chicken

  • 4 1 pound boneless skinless chicken breast halves
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 3 garlic clove crushed in garlic press or finely chopped
  • 3 tablespoons chopped fresh parsley
  • 1 ⁄2 teaspoon dried oregano
  • 1 teaspoon
  • ½ teaspoon pepper
  • ½ teaspoon salt

For the Hummus

  • 2 garlic cloves
  • 1 cup canned chickpeas drained liquid reserved
  • 1 tablespoon water or liquid from the chickpeas
  • ¼ cup tahini sesame paste
  • ½ teaspoons kosher salt
  • Juice of 1 lemon 3 tablespoons

For the Greek Salad

  • 2 medium tomatoes cored seeded, and large dice
  • 1 medium head romaine lettuce torn into bite-size pieces washed, and dried
  • 1 cup kalamata olives pitted and halved
  • 1 medium English cucumber large dice
  • 3 tablespoons extra-virgin olive oil
  • ½ medium red onion thinly sliced
  • 1 ½ teaspoons finely chopped fresh oregano leaves or 1/2 teaspoon dried oregano
  • 2 tablespoons freshly squeezed lemon juice from 1 medium lemon plus more as needed
  • ¼ cup crumbled feta cheese
  • ¼ teaspoon kosher salt plus more as needed

Instructions
 

To Make the Rice:

  • Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.

To Make the Chicken:

  • Mix lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag.Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge.Remove chicken from bag. Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.

To Make the Hummus:

  • Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Set aside in fridge until ready to serve.

To Make the Salad:

  • Place the lettuce in a large bowl and add the tomatoes, cucumber, olives, and onion; set aside. Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small bowl and whisk to combine. Pour over the salad and toss to combine. Sprinkle with the feta and serve.