Hello my Dearest Foodies,
My neighbor gave me some fresh oregano from his garden, so I was thinking what I could make that would go well with it. Well, I didn’t have to think too long, because I love Greek salad and oregano is one the ingredients that gives it the traditional flavour.
Although I am sure you all have a pretty good idea how to make a Greek salad, I like to share it with you anyway, because it was super delicious and I ate it two days in the row, lol.
SUMMER GREEK SALAD
Greek Salad with Chickpeas, Almond Feta & Fresh Oregano
Vegan – Gluten Free
Author: Lena’s Vegan Living
INGREDIENTS
• Canned chickpeas 540 ml or 2 cups
• Romaine lettuce 1 small sliced
• English cucumber 1 cut into quarters
• Red and yellow mini peppers 6 (peppers of your choice)
• Kumato tomatoes 8 cut in halves (or tomatoes of your choice)
• Red onion ¼ sliced
• Olives (optional)
• Fresh oregano
• Dried oregano
• Himalayan pink salt to taste
Toss gently in a bowl, add Almond Feta and toss gently again. Top with more feta and serve with dressing.
ALMOND FETA
• Blanch almonds 1 1/2 cup (soaked for 6 hours)
• Nutritional yeast 1 tbs
• Apple cider vinegar 1tbs
• Garlic powder to taste
• Himalayan pink salt to taste
• Dry Oregano 1tbs
PROCESS
• Blend all ingredients in a food processor staring with almonds and pressing pulse button.
• Scrape the sides and blend all on a full speed for 30 sec.
• By using your hands mold the mixture into a shape as seen on the photo. You may use mini spring cake form if you have one.
• Wrap the cheese into plastic wrap and store in a refrigerator or bake it in the oven.
• To bake, preheat the oven to 400F and bake for 15min.
DRESSING
• Apple cider vinegar ¼ cup
• Olive oil ¼ cup
• Maple syrup 1tbs
• Garlic (minced or powder) 1tsp
Mix everything thoroughly in the bowl possibly with whisk
THANK YOU FOR VISITING & BON APPETIT
MORE RECIPES AT Lena's Vegan Living