This is one of my favourite Greek salads to prep for the week ahead. It takes less than 15 minutes to make and keeps for the fridge for the full week. It's super versatile and full of colour, flavour and texture. Serve by itself or with a side of grilled salmon or chicken.
Total time to make : 15 minutes
Servings : 4
250g dry-weight pasta
1 x 400g tin chickpeas, drained and rinsed
100g kalamata olives, de-stoned
1 red onion, sliced
1 cucumber, sliced and de-seeded*
1 red pepper, diced
Handful fresh parsley, chopped
2 tbsp olive oil
1 tbsp honey
1 lemon, juiced
1 tbsp red wine vinegar
Pinch dried oregano
Salt & pepper to season
Cook the pasta in boiling water for 1 minute less than packet instructions (~9mins).
In the meantime, chop and prepare your vegetables.
Create your vinaigrette by mixing the the olive oil, lemon juice, red wine vinegar, honey and pinch of oregano together. Season with salt & pepper.
Drain your cooked pasta and rinse under cold water. Toss everything together in a bowl, crumble over feta and extra parsley. Serve as it is or with a side of grilled fish or chicken. Perfect to prep, keep in the fridge for up to 5 days.
15g protein, 50g carbs, 18g fat
Good to know:
Store in the fridge for up to 5 days, can be stored mixed with the dressing - no need to separate anything.
De-seeded cucumbers help prevent excess water in the salad but this is an optional extra step if you have the time! Cut the cucumbers in half lengthways and remove the seeds by using a teaspoon to scoop them out.