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
  1. Whisk together hummus, water, lemon juice, oregano, and sugar until combined.
  2. Slowly drizzle in olive oil and whisk until combined.
  3. Season with salt and pepper to taste.

Salad Bowls
  1. Toss together romaine, tomatoes, cucumber, onion, and olives. Divide evenly between bowls.
  2. Sprinkle each serving with feta and chickpeas, and drizzle with desired amount of hummus vinaigrette.
  3. Serve with pita wedges.
Share Recipe