Start Free Trial
How It Works
Ashley's Story
FAQs
Pricing
Core Basics
SLAM Bodyweight
SLAM Bridge
SLAM30
SLAM45
SLAM Advanced
SLAM Elite
SLAM Pregnancy
SLAM Core
SLAM Barre
SLAM Nutrition
SLAM Stretch
SLAM Challenges
SLAM Core
Results
Equipment
Pricing
Shop All
Gift Cards
Merchandise
Equipment
Blog
Sign In

Coming Soon:

Perimenopause Fitness App
Back

Greek Salad with Marinated Chickpeas

Lunch
Dinner

About this Recipe

Marinating the chickpeas really elevates this recipe to a whole new level. Enjoy all the complex flavors thrown into this salad.

Ingredients

For the Chickpea:

1 Lemon (Zest from 1 Lemon & 2 Tbsp Freshly Squeezed Juice)
1 tsp Dried Oregano
3 Cloves Garlic (Minced on Microplane or Grater/Zester)
1/4 tsp Crushed Red Pepper
1/4 Cup Olive Oil
3/4 tsp Salt
1/4 tsp Black Pepper (Freshly Ground)
2 (15 Oz) Cans Canned Chickpeas (Drained)

For the Salad Dressing:

1 Clove Garlic (Finely Minced)
8 Tbsp Red Wine Vinegar
1 Lemon (3 Tbsp Freshly Squeezed Juice)
1 tsp Dijon Mustard
1 1/2 tsp Dried Oregano
1 tsp Salt
Black Pepper (To Taste & Freshly Ground)
1 Cup Olive Oil

For the Salad:

1 Persian Cucumber (Cut Lengthwise & Sliced 1/4 inch Thick)
1 Red Bell Pepper (Sliced Into 1 inch Pieces)
1 Cup Cherry Tomatoes (Sliced Into Rings)
4 Oz Feta Cheese (Crumbled)
1/2 Red Onion (Thinly Sliced)
1 Head Romaine Lettuce (Chopped)

15m

Prep

Cook

4

Servings

About this Recipe

Marinating the chickpeas really elevates this recipe to a whole new level. Enjoy all the complex flavors thrown into this salad.

Ingredients

For the Chickpea:

1 Lemon (Zest from 1 Lemon & 2 Tbsp Freshly Squeezed Juice)
1 tsp Dried Oregano
3 Cloves Garlic (Minced on Microplane or Grater/Zester)
1/4 tsp Crushed Red Pepper
1/4 Cup Olive Oil
3/4 tsp Salt
1/4 tsp Black Pepper (Freshly Ground)
2 (15 Oz) Cans Canned Chickpeas (Drained)

For the Salad Dressing:

1 Clove Garlic (Finely Minced)
8 Tbsp Red Wine Vinegar
1 Lemon (3 Tbsp Freshly Squeezed Juice)
1 tsp Dijon Mustard
1 1/2 tsp Dried Oregano
1 tsp Salt
Black Pepper (To Taste & Freshly Ground)
1 Cup Olive Oil

For the Salad:

1 Persian Cucumber (Cut Lengthwise & Sliced 1/4 inch Thick)
1 Red Bell Pepper (Sliced Into 1 inch Pieces)
1 Cup Cherry Tomatoes (Sliced Into Rings)
4 Oz Feta Cheese (Crumbled)
1/2 Red Onion (Thinly Sliced)
1 Head Romaine Lettuce (Chopped)

Preparation

Step 1

Add all the ingredients for the chickpeas to a bowl and stir to combine. Allow to marinate while preparing the rest of the ingredients.

Step 2

For the dressing, put all the ingredients (EXCEPT FOR THE OIL) into a bowl, whisking until they are combined. Slowly add the oil as you continue whisking, until the dressing is emulsified. Taste and adjust seasonings, adding more salt and pepper if needed. If using a small blender, use the same process as above.

Step 3

Add the lettuce, cucumbers, peppers, tomatoes, feta and onion to a large bowl. Toss with marinated chickpeas and desired amount of salad dressing.

Step 4

Divide among four bowls to serve.