dairy-free greek salad

Dairy-Free Greek Salad

Last week I upped my WFH lunch and made a dairy-free Greek salad. Typically, I don’t make Greek salads because dairy is not my friend, and feta is the star of the show with this dish. The thing is I was craving Mediterranean flavors.

I thought about what I could do to add some texture and flavor to a dairy-free salad. I took a gamble replacing the feta with roasted chickpeas for texture. It didn’t disappoint.

Dairy-Free Greek Salad

Here are the ingredients: 

Greek Salad Ingredient List: 

  • Canned chickpeas (16oz)
  • Pitted kalamata olives
  • Cherry tomatoes (sliced in half) 
  • Romaine lettuce
  • Sliced cucumber 
  • Red onion (thinly sliced) 
  • Salt and pepper
  • Fresh oregano

Salad Dressing

I loosely followed this Greek salad dressing recipe since I was pressed for time.

How to make this salad: 

  1. Preheat the oven to 400 degrees to roast chickpeas
  2. Ensure the chickpeas are dried well, then coat in olive oil, and sprinkle with salt and pepper 
  3. Roast chickpeas on a sheet pan for 10 minutes, give them a shake, and cook for another 10 minutes
  4. Chop lettuce, dry well, and add to a salad bowl
  5. Add in kalamata olives, sliced cherry tomatoes, red onion, and cucumber
  6. Salt and pepper to taste
  7. Mix in salad dressing
  8. Top with roasted chickpeas

Add a protein

I topped my dairy-free Greek salad with roasted chicken breast on the bone that I had made earlier that day. Adding a protein made it a very filling meal.

Overall, this turned out to be a flavorful salad using Mediterranean-inspired ingredients. Glad I didn’t resort to leftovers.