Loaded Greek Salad Bowls with Hummus Vinaigrette
Yield
4 servings
Ingredients
Salad Bowls
- 1 (3 ct.) package romaine hearts, chopped
- 2 medium tomatoes, cut into wedges
- 1 English cucumber, cut into chunks
- 1/2 red onion, thinly sliced
- 2 cups Kalamata olives
- 1 cup crumbled feta cheese
- 1 (6 oz.) package Saffron Road Falafel Flavored Crunchy Chickpeas
- 3 pita breads, cut into wedges
Hummus Vinaigrette
- 1/2 cup hummus
- 3 Tbsp. water
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. dried oregano
- Pinch of sugar
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Directions
Hummus Vinaigrette
- Whisk together hummus, water, lemon juice, oregano, and sugar until combined.
- Slowly drizzle in olive oil and whisk until combined.
- Season with salt and pepper to taste.
Salad Bowls
- Toss together romaine, tomatoes, cucumber, onion, and olives. Divide evenly between bowls.
- Sprinkle each serving with feta and chickpeas, and drizzle with desired amount of hummus vinaigrette.
- Serve with pita wedges.
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