Sometimes, like Elaine on Seinfeld, I crave the BIG salad.
I want lots of crunchy greens but also something that will satisfy me and not make me feel like a bunny eating carrots and romaine. Elaine Benes was on to something. This episode basically invented The Big Salad in my book.
Well, this Greek salad has it all! And I’m pretty sure it would qualify as a BIG salad in Elaine Benes’ book too.
It has all the classic Greek salad ingredients (cucumbers, cherry tomatoes, red onions, red bell peppers and Kalamata olives) plus sautéed chickpeas. It is topped with a generous drizzle of a lemony, creamy dressing that ties this Mediterranean salad together perfectly. I even added avocado because I couldn’t think of a reason not to.
This salad is hearty and can stand alone as an entree for two. It can also work as a side salad for four people.
The salad comes together in three parts: chopping all the veggies, sautéing the chickpeas and making the dressing. To save time, you could certainly make the dressing ahead of time or even chop the veggies ahead of time too.
This recipe is 100% vegan, dairy-free, soy-free, nut-free and gluten-free so everyone can enjoy.
I hope you enjoy this Vegan Greek Salad as much as we do! If you give this recipe a try please comment below or tag me in a pic on social media so I can see your salad.
P.S. – Don’t forget to follow me on SnapChat (eatingbyelaine) to see daily updates on what I’m cooking and eating throughout the day. I have had so much fun connecting with you all via snapchat and showing you a glimpse into my kitchen.