Greek Wedge Salad
View original ↗
Two Peas & Their Pod · by Maria Lichty

Greek Wedge Salad

NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 16%
CARBS 26G31% OF CAL
7G FIBER1G ADDED6G INTRINSIC12G OTHER7G TOTAL SUGAR
FAT 23G62% OF CAL
4G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crisp iceberg lettuce wedges topped with cucumbers, tomatoes, kalamata olives, feta, and roasted chickpeas, finished with homemade Greek vinaigrette. Fresh and Mediterranean.

sidegreeksaladgluten freevegetarian
View the full recipe on Two Peas & Their Pod →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 (15 oz) can chickpeas, (rinsed and drained)
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • Kosher salt and black pepper, (to taste)
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1 clove garlic, (minced)
  • 1/4 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 head iceberg lettuce
  • 1 cup diced English cucumber
  • 1 cup halved grape tomatoes
  • 1/2 cup halved kalamata olives
  • 1/2 cup thinly sliced red onion
  • 1/2 cup feta cheese
  • 2 tablespoons chopped parsley
PREP
15M
SODIUM
643MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.