Salade à la grecque au concombre, aux pois chiches et aux artichauts

Ingrédients

• 2 cups English cucumber (seeds removed if desired), diced
• 1 cup red bell pepper, diced
• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup canned artichoke hearts, drained, rinsed and chopped (optional)
• 1/2 cup scallions, green tops only, chopped
• 1/2 cup feta cheese, crumbled (optional, omit for Dairy-Free/Vegan), plus more for garnish
• 2 tablespoons fresh parsley, chopped, plus more for optional garnish
• 3 tablespoons garlic-infused olive oil (or EVOO + 3 cloves minced garlic if not needing low FODMAP)
• 2 tablespoon red wine vinegar
• 1 tablespoon lemon juice, freshly-squeezed
• 3/4 teaspoon sea salt
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon ground black pepper

Préparation

1. 1

   Compile the produce: In a large bowl, add produce ingredients: diced cucumber, red bell pepper, canned chickpeas, canned artichoke hearts (if using), scallions, feta (if using), and parsley. Set bowl aside.

2. 2

   Make the dressing: In a small bowl, whisk together Greek salad dressing ingredients: garlic-infused olive oil, red wine vinegar, lemon juice, salt, oregano, and pepper until combined.

3. 3

   Pour dressing over produce: Pour Greek salad dressing over the produce and gently toss with a large spoon until the produce is evenly coated in dressing.

4. 4

   Garnish with additional parsley and crumbled feta if desired. Serve immediately or cover and refrigerate for 15-30 minutes to allow the flavors to meld.

5. 5

   Serve alongside your favorite mains, such as Greek Chicken Souvlaki, Grilled Pork Chops with Lemon and Sage, Buttermilk-Marinated Chicken Drumsticks, Gyro Burgers, Turkey Burgers, and more.