As the weather gets warmer, I become more obsessed with salads and bowls. I’ve been making this Greek salad bowl on repeat and I just had to share it with you. The flavors are so fresh and I feel like everyone has these ingredients on hand in the warmer months!
Often salads can be so daunting because they’re just not filling but I make sure to hit all my bases with a salad that is well balanced. From protein to fiber and carbs, this salad will have you wanting it for dinner all week long!
pickled red onions
canned chickpeas drained & rinsed
cooked farro or couscous
greens of choice (I like a 50/50 blend)
- Add diced cucumbers, tomatoes, chopped dill, and the juice of half a lemon to a bowl and let set for about 30 minutes.
- Warm your pita by preheating oven to 350 and baking until brown on each side but not too crisp.
- Assemble your salad with greens, cooked couscous, tzatziki for the dressing, cucumber tomato mix, chick peas, and picked red onions!
Salads like this really keep you full because they have the greens but they have the the grains that do the heavy lifting. I used to avoid salads because I knew I’d be so hungry after eating one but looking at one like this has changed the game for me.