Greek Salad with Garbanzo Beans and Pepperoncinis

Serving Size: 10

While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back.

Recipe by: Jenn Tidwell

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15

Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Whisk

Ingredients

3 head romaine lettuce chopped
30 ounce canned garbanzo beans
5 stalk celery sliced
3 tomato medium chopped
¾ cup pitted Greek olive sliced
¾ cup feta cheese crumbled
½ cup pepperoncinis finely chopped
5 tablespoon fresh basil minced
5 tablespoon pepperoncini juice
5 tablespoon extra virgin olive oil
2 ½ tablespoon fresh lemon juice
½ teaspoon Kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste

Instructions

Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.

Reheating Instructions

N/A

Nutrition