Protein-Packed Greek Salad

A bright and briny salad that’s loaded with plant-based protein and finished with heaps of herbs and creamy feta.

Ingredients

• 1 can garbanzo beans, drained and rinsed

• 3 Persian cucumbers, diced

• 1 cup cherry tomatoes, halved

• 1/4 cup olives, sliced

• 1/4 cup peperoncini peppers, sliced

• 1/4 cup feta cheese, crumbled

• A handful of chopped dill

• A handful of chopped mint

• 3 tablespoons white wine vinegar

• 3 tablespoons olive oil

• Salt and pepper, to taste

Instructions

1. Prepare the Garbanzo Beans
   Rinse the garbanzo beans under cold water, dry well, and add them to a large serving bowl.

2. Chop the Cucumbers
   Trim the ends and peel the cucumbers. Slice them lengthwise, then into quarters, and dice into 1/4-inch moon shapes. Add to the bowl.

3. Add the Veggies
   Halve the cherry tomatoes and slice the olives and peperoncinis. Add everything to the bowl.

4. Whisk the Dressing
   In a small bowl, mix the white wine vinegar and olive oil. Season with salt and pepper. Pour over the salad and toss gently.

5. Finish and Serve
   Sprinkle in the chopped dill and mint and toss again. Top with crumbled feta, a final drizzle of olive oil, and extra salt and pepper if needed. Enjoy!