Sometimes, you just can’t eat another sandwich.
Such was the case one Saturday when we had spent the entire morning running errands and fulfilling kid-centric obligations. When we finally made it back to the house, I realized I hadn’t planning anything for lunch and nap time was creeping up and everyone groaned at the obvious, most effortless suggestion of throwing a few slices of lunch meat on a roll. This is a true testament to how keeping a well stocked kitchen can come through in the clutch.
Looking at my reserves, I had the last of the week’s veggies in my crisper drawer, a half head of green leaf lettuce, half a cucumber, one bell pepper, red onion and just enough feta. There is never a time that a don’t have an emergency can of garbanzo beans in the pantry (chickpea hummus is a staple in this house) and so I realized I had the basic ingredients for a hearty, Greek-inspired salad and could finish up everything I had fresh in the fridge with this one perfect, satisfying meal.
Honestly, I don’t know how this simple salad hasn’t been served up before. It’s literally just as effortless as making a decent sandwich but in lieu of processed meat, it’s chock full of clean proteins and fresh veggies.
In keeping with my new-found obsession with Greek yogurt, this dressing is a home run and easy to whip up at a moment’s notice with solid ingredients that I always have in my fridge and pantry. Use it on any salad, really.
I love it when I can come up with something simple and new using only what I have at arm’s reach. As an aside, this salad is robust enough for dinner and works with grilled or roasted chicken in place of the garbanzo beans.
- 1 medium head of green or red leaf lettuce
- ½ red bell pepper chopped
- ½ cup chopped cucumbers
- 1 cup garbanzo beans
- ½ cup crumbled feta
- 1 heaping tablespoon finely minced red onion
- Chop lettuce roughly and wash in a salad spinner.
- Add prepped veggies and beans and toss with Greek Yogurt Greek Dressing (recipe below)
- Serve as a side or main salad dish.
- ½ cup of Greek yogurt
- 2 teaspoons aged balsamic
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon olive oil
- ½ tsp of sea salt
- ½ tsp ground black pepper
- Combine all ingredients and mix until fully incorporated
- Drizzle over salad servings, or toss with salad in large serving bowl
- Keeps in fridge for 3-4 days, covered.