Greek Wedge Salads
with Chickpea Tapenade & Creamy Tzatziki
The flavors of Greece intermingle with a classic steakhouse wedge salad. Zesty olive tapenade and creamy tzatziki add Mediterranean flair to crisp, cooling roma crunch lettuce. "Dolma" refers to stuffed vegetables from Middle Eastern and Mediterranean cuisines. Iconic Greek stuffed grape leaves are delicious little bundles of rice seasoned with onion, dill, and mint and are the perfect addition to this savory summer salad.
Nutrition (per serving)
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INGREDIENTS
- 2 tbsp sliced almonds
- 1 oz olive tapenade
- 1 lemon, juiced
- 3/4 cup grape tomatoes, halved
- 6 oz organic chickpeas
- 1 Roma crunch lettuce, halved lengthwise
- 1/4 cup vegan tzatziki
- 4 stuffed grape leaves (dolmas), halved
Nutrition (per serving)
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INSTRUCTIONS
Toast almonds and a pinch of salt in small nonstick skillet over medium heat until golden brown, 3 to 4 minutes. Transfer to small bowl.
Combine tapenade, lemon juice, tomatoes, chickpeas, 2 tbsp olive oil, and a pinch of salt and pepper in medium bowl and stir until chickpeas are well coated. (4-serving meal: use ¼ cup olive oil)
Place lettuce wedges in shallow bowls. Spoon chickpea tapenade over wedges and dollop with tzatziki. Top with stuffed grape leaves and toasted almonds. Enjoy!
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