Dairy-Free Greek Salad with Chickpea Croutons
A refreshing and crunchy Greek salad elevated with homemade chickpea croutons. This recipe is completely dairy-free, providing a healthy and flavorful lunch option.
Ingredients
- 1 can Canned chickpeas
- 4 tbsp Olive oil
- 1 tsp Dried oregano
- 1/2 tsp Garlic powder
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1 large Cucumber
- 2 medium Tomato
- 1/2 medium Red onion
- 1/2 cup Kalamata olives
- 1 medium Green bell pepper
- 2 tbsp Red wine vinegar
- 1 tsp Dried oregano
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Rinse and drain chickpeas. Pat dry with a paper towel.
- 3In a bowl, toss chickpeas with 2 tablespoons of olive oil, oregano, garlic powder, salt, and pepper.
- 4Spread chickpeas in a single layer on a baking sheet.
- 5Bake for 15-20 minutes, or until crispy and golden brown. Let cool slightly.
- 6While chickpeas are baking, chop cucumber, tomatoes, red onion, bell pepper, and Kalamata olives.
- 7In a large bowl, combine the chopped vegetables and olives.
- 8In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, and oregano.
- 9Pour dressing over the salad and toss gently to combine.
- 10Top with the chickpea croutons and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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