I’ve come to realize through lots of trial and error that although I love how eating vegetables makes me feel, I don’t necessarily enjoy the taste as much as a bag of Dorito’s. My way around that is finely chopping vegetables (greens included) and making a flavor-packed dressing that will make you forget what you’re really eating. Let’s get into how I make one of my favorite salads to date, the Greek Goddess. What I love about this salad in particular is how customizable it can be to your own vegetable preferences. Feel free to modify to your liking, like adding in some green olives and quinoa or taking out the red onion.

Ingredients (yields 1 serving)

-1/4 cup of chickpeas

-1 cup chopped cucumbers

-2 cups of spinach (or any green leaf base of your choice)

-1/4 cup of chopped red onion (about a 2 in. thick sliver cut off the onion)

-Feta cheese crumbles

-2 tablespoons of olive oil

-1 tablespoon full-fat greek yogurt

-1 tablespoon red wine vinegar

-Salt and pepper to taste

– (optional) dried thyme and oregano, fresh dill

Preparation

1. In a medium pan, heat a splash of olive oil on medium-high (takes about 2 minutes). Once warm, add chickpeas and keep the heat at medium-high until chickpeas start popping. Then, turn the heat down to medium-low and let sit for 15 minutes to make crispy.

2. Chop vegetables (greens included!) to desired texture. Add to a medium-sized serving bowl.

3. For the dressing, mix the yogurt and red wine vinegar together until one substance. Mix in the olive oil and stir until emulsified. Add in any herbs, and salt and pepper to taste. Pour over the salad mixture.

4. Add the crispy chickpeas to the salad and crumble over a good amount of feta cheese. Mix together and enjoy!

💘 Hanna