Weekday Veggie Greek Salad

A pantry-friendly chickpea Greek with homemade dressing is a super easy veggie lunch to delight!

This salad is bursting with flavor and nutrients. It’s a slight upgrade to your typical Greek– chickpeas for protein, homemade lemon dressing for a zingy health kick. It can be whipped up easily and keeps for lunches throughout the week!


(Serves 2)

For the dressing-

  • 1/4 cup olive oil
  • 1 small lemon, juiced
  • 1 tsp dried oregano 
  • 1 clove garlic, minced
  • 1/2 tbs Dijon mustard

For the salad-

  • 1 head of romaine, chopped
  • One cucumber, sliced in thin quarters
  • 1 bell pepper, cut in small bites
  • 1/4 red onion, chopped
  • Handful cherry tomatoes, halved 
  • 1/8 cup kalamata olives, halved 
  • 1 can of chickpeas, rinsed 
  • Optional – 3 tbs feta (I use nonfat)


  1. Make dressing first. Whisk all ingredients in a small bowl and set aside.
  2. Onto the salad. Wash your veggies and rinse your chickpeas. Cut the veggies, throw in a bowl with chickpeas, sprinkle with feta (if you’re into dairy), and toss in a big bowl with your dressing in. Enjoy!


The dressing will keep for ~5 days in an airtight container in the fridge, and the salad should keep (undressed) up to 3 days.

What am I listening to as I make this?Keeping Me Under” by Two Another

What if I want an easy lunch but not this one? Don’t worry, I won’t be offended. Here are some other great salad options:

Want more Carmel Kama’aina content? Follow me on Instagram. All my latest recipes, poems, and behind the scenes tricks are published first on Instagram. Sneak a peek below:

One reply on “Weekday Veggie Greek Salad”

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