Greek Salmon Power Bowl
MediterraneanGluten freeBudget friendly30 minHigh proteinVeganGluten freeHigh proteinVegan
20 min4 servings
Why this meal
Ready in 20 minHigh proteinBudget friendlyVeganGluten-free
Ingredients
- 1 cucumber
- 2 tomatoes
- 0.5 red onion
- 1 cup canned chickpeas (rinsed and drained)
- 0.5 cup feta cheese
- 0.5 cup plain yogurt (plant-based or regular)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- 1.Chop the cucumbers, tomatoes, and red onion into bite-sized pieces and place them in a large bowl.
- 2.Add the rinsed and drained canned chickpeas to the chopped vegetables for added protein and texture.
- 3.Dice or crumble the feta cheese and add it to the salad bowl.
- 4.In a small bowl, whisk together the plain yogurt, lemon juice, olive oil, minced garlic, salt, and pepper to make the dressing.
- 5.Pour the lemon yogurt dressing over the salad and toss gently to combine all ingredients.
- 6.Sprinkle the dried oregano over the top and give the salad one last gentle toss before serving.
Recipe by
Tess Laurent