This recipe took a bit of trial and error but was SO WORTH IT. Not only is this salad delicious but it’s super heathy too. I’ve been trying to eat more salads for lunch and saving the big hearty meals for dinner 🥘 and I could easily eat this one everyday!
Flavorful Ingredients
- Falafel Balls. These falafel balls are sort of like veggie fritters – the chickpeas are what technically makes them falafel, but the zucchini and corn differentiate them and give them a moist texture.
- Red Wine Vinegar. This is the one distinct ingredient that comes to mind when you think “greek salad.” If you don’t have it, you can use apple cider vinegar or balsamic vinegar – it still tastes great, but the overall taste is noticeably different.
- Olives. What is greek salad without olives? You can use any kind you’d like, I went with sliced kalamata olives and they were perfect. A blend of kalamata and black olives would be great.
Perfect for Meal Prep
This can easily be a dessert and is amazing paired with vanilla nice cream, but I prefer a slice in the morning with my coffee as breakfast. It’s very filling, but I like to eat it with fruit for extra energy. Post workout it’s an amazing treat!
Versatile
- If you don’t count macros, this doesn’t apply to you! I’m only counting macros right now because I’m working out 5-6x a week and am trying to gain muscle/lose fat. Other than that I don’t care too much about macros!
- Macros are per slice – this bread has around 8 slices
CAL 198
CARB 30g
FAT 10g
PROTEIN 4g
Greek Salad
Authentic greek salad with delicious, plant-based ingredients.
Servings: 1 salad
Ingredients
Falafel Balls
- 1 can chickpeas
- 1/4 can corn
- 1/2 medium zucchini
- 1/2 cup whole wheat flour
- 1/4 cup cashews
- 5 cloves garlic
- 1 tsp cumin
- 1 tsp sea salt
- 1 tbsp fresh parsley
- 1 tsp freshly ground pepper
- 1/2 tbsp lemon juice
Dressing
- 2 tbsp veganaise
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp mustard
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 1 tbsp oregano
- 1 tbsp agave
- 2 tbsp diced red onion
Salad
- 1 cup chopped romaine
- 1 cup shredded green cabbage
- 3 tbsp diced red onion
- 1/4 cup shredded cucumber
- handful olives
- handful pepperoncini
- sprinkle vegan ricotta or feta
Instructions
Falafel Balls
- heat oven to 350. add ingredients to a food processor and lightly pulse. the mixture will be fairly sticky so use an ice cream scooper or spoon to form little balls and arrange them on a baking tray. I formed 12 balls
- bake for 20 min on one side, flip, bake for 30 more min. let cool
Dressing
- add all ingredients to a blender! I highly recommend doubling or tripling this recipe - it’s hard to blend such a small amount. store the rest in an airtight container in the fridge
Salad
- arrange the ingredients in a large bowl and top with the dressing and 3 (or 4) falafel balls! you only need a little drizzle of the dressing, it’s v flavorful. ENJOYYYY!!!!!!
