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!
Ingredients:
pickled red onions
canned chickpeas drained & rinsed
diced cucumber
diced tomatoes
dill
lemon
tzaziki
pita
cooked farro or couscous
greens of choice (I like a 50/50 blend)
Directions:
- 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!
- Enjoy!
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.
This greek salad bowl is honestly my new obsession! I have a few other salad recipes here on the blog or you can check our my pinterest for even more recipes!
