My Make-This-Right-Now Greek Salad Bowl
A savory, tangy, fresh, creamy, and satisfying Greek salad bowl that's perfect for when you want something healthy, and full of flavor. This recipe is great for enjoying as a quick lunch or dinner!
Ingredients
- 1/2 cup Pitted Kalamata Olives
- 1/2 cup Feta Cheese
- 1 8 oz. Jar of Sun-Dried Tomatoes
- 2 Cans of Chickpeas
- Salad (as much as you want)
- 1 tbsp. Curry
- 1 tbsp. Garlic Powder
- 2 tsp. Crushed Pepper Flaked
- Salt & Cracked Pepper to Taste
- 2 tbsp. Olive Oil
Instructions
- Heat the oven to 400 °F (I like to cook my food fast - I ain’t waitin’).
- Pour the chickpeas on a baking pan, then drizzle olive oil and sprinkle seasonings on top. Add the sun-dried tomatoes, then place in the oven for 10 minutes.
- Cut pitted olives in half.
- Once the chickpeas and sun-dried tomatoes are finished, separate the two, take a knife and fork, and cut the sun-dried tomatoes up into smaller pieces.
- Prep the bowls by placing a bed of lettuce in first, feta cheese, pitted Kalamata olives, then the chickpeas and sun-dried tomatoes once done cooking…Then, enjoy!