Greek Salad + Plant-based Feta Cheese

All the Mediterranean flavors in one crunchy bowl

Ingredients

• 1 large red onion, thinly sliced

• 1 cup black olives, pitted

• 2-3 cups fresh cherry tomatoes, halved

• 2-3 Persian cucumbers, diced

• 1 1/2 cups chickpeas

• 1/2 cup of each fresh parsley, mint and oregano

• A few handfuls of chopped Romaine lettuce or any other lettuce you have on hand

• 2/3 cup Plant-based Feta

• Optional extra: Red/orange peppers

Dressing

• 1 1/2 lemons, juiced

• 1/4 cup olive oil

• 1 tsp yellow powdered mustard (I use Colman’s)

• S + P, to taste

Instructions

• Mix all salad ingredients and add dressing

Notes

• This salad is delicious when stuffed in a whole wheat pita pocket