Greek Mediterranean Salad

https://veryveganrecipes.com/wp-content/uploads/2015/09/Greek-Mediterranean-Salad-1024x535.png

I am a salad connoisseur. When I first went vegan I didn’t like salad that much. Now I am obsessed with vegan salad recipes!

This salad is amazing. It borrows from the Mediterranean with ingredients like lemon, herbs, chickpeas, and roasted red peppers. It’s then mixed with fresh arugula and  whole grains. Now that’s a salad!

You can make a really huge salad and store it in the fridge for up to three days. That makes it perfect as a dinner salad on Sunday and then lunch salad for work the next few days. With the bold blend of herbs, spices and ingredients this salad is anything but boring. It’s a vegan treat you will love to eat.

Get the recipe for this awesome vegan salad recipe on the next page.

(a vegan adaptation of this recipe from Cookies and Kate)

Salad Ingredients

1 cup dried farro, rinsed

5 cups lightly packed baby arugula

1 can chickpeas, rinsed and drained

1½ cups chopped cucumber)

1 cup chopped roasted red bell pepper

20 kalamata olives, sliced into thin rounds

½ cup chopped flat-leaf parsley

¼ teaspoon salt

Salad Dressing

⅓ cup olive oil

2 to 3 tablespoons fresh lemon juice, to taste

2 teaspoons maple syrup

2 garlic cloves, pressed

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon red pepper flakes

Freshly ground black pepper, to taste

Prep

In a medium saucepan, combine the rinsed farro with at least three cups water .

Bring the water to a boil, then reduce heat to a gentle simmer.

Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy

Drain off the excess water and return the farro to the pot. Stir in ¼ teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.

In a large serving bowl, combine the arugula, chickpeas, cucumber, peppers, olives and parsley.

In a liquid measuring cup or small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified.

Add the warm farro to the serving bowl and drizzle in the remaining dressing. Toss to combine. Season to taste with additional salt and pepper.

Photo: Chelsea Nesvig

Greek Mediterranean Salad