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)
Get Recipes Delivered
INGREDIENTS
- 2 tbsp sliced almonds
- 1 oz olive tapenade
- 1 lemon, juiced
- 3/4 cup grape tomatoes, halved
- 6 oz organic chickpeas
- 1 head Roma crunch lettuce, halved lengthwise
- 1/4 cup vegan tzatziki
- 4 stuffed grape leaves (dolmas), halved
- 2 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
Get Recipes Delivered
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 olive 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.
Place lettuce wedges in shallow bowls. Spoon chickpea tapenade over wedges and dollop with tzatziki. Top with stuffed grape leaves and toasted almonds. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
SIMILAR RECIPES
Crispy Lentil Cakes with Romesco & Spicy Cauliflower Salad
Quinoa Tabouli with Roasted Vegetables & Tzatziki
Lemon Cream Chickpeas with Herb Oil & Wild Rice
Orchard Harvest Salads with Cherries & Almond Chickpeas
