Greek Recipe
tomatoes, chickpeas, artichoke hearts, feta, cucumbers, kalamata olives, romaine, red wine vinaigrette
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Ingredients
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Vegetables
Canned Goods
Dairy
Condiments
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the tomatoes and cucumbers into bite-sized pieces. Tear the romaine lettuce leaves into smaller pieces and place them in a large salad bowl.
- 2
Drain and Rinse the Canned Goods
Open the can of chickpeas and artichoke hearts. Drain and rinse them under cold water to remove excess sodium.
- 3
Chop the Artichoke Hearts
Cut the artichoke hearts into quarters and add them to the salad bowl.
- 4
Add Chickpeas
Add the drained chickpeas to the salad bowl, combining them with the chopped vegetables.
Assembly
- 5
Add Feta and Olives
Crumble the feta cheese over the salad and sprinkle the chopped kalamata olives on top.
- 6