Greek Chopped Salad

my.forksmealplanner.com

Sydney Boothe

20 min

subheading: FOR THE SALAD:

2 (15-oz) cans chickpeas drained with liquid reserved, rinsed (≈3 cups)

4 oz kale stemmed & chopped (≈4 cups)

1 cucumber quartered lengthwise & sliced (≈10 oz)

2 red or yellow tomatoes chopped (≈2 cups)

1⁄2 red onion chopped (≈ 1⁄2 cup)

2 tablespoons Kalamata olives chopped

subheading: FOR THE OREGANO DRESSING:

1⁄2 cup aquafaba

1⁄4 cup red wine vinegar

2 tablespoons coarse-grained mustard

1 1⁄3 tablespoons nutritional yeast

2 teaspoons fresh oregano chopped (see tip)

1⁄2 teaspoon garlic powder

sea salt

freshly ground black pepper

subheading: FOR SERVING:

4 whole-grain pita breads warmed

subheading: RECIPE TIPS:

Oregano: If you’d like, you can substitute ¼ teaspoon dried oregano for each teaspoon of chopped fresh oregano.

Note: Ingredients may have been altered from the original.

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