This vegan Greek salad is a crisp mix of cucumber, tomato, olives, onion and herbs with a lemon-oregano dressing. It is quick, colourful and useful for meal prep.
Ingredients
- Cucumber, tomatoes, red onion and olives
- Roasted peppers and chickpeas, optional
- Olive oil, lemon juice, oregano, salt and pepper
Method
- Chop the vegetables into bite-sized pieces and toss with olives.
- Whisk oil, lemon, oregano, salt and pepper.
- Dress just before serving and finish with parsley.
Add chickpeas for protein. Keep dressing separate if storing the salad for more than a few hours.