I LOVEEE a big, Greek salad. (You just HAD to have the BIG salad!) A quick lunch, a hot summer’s day dinner, it really just always hits the spot. It’s also super easy to make and is a great way to pack in a variety of veggies into one meal. Meal prep for the week or make on the fly. Enjoy!
Ingredients
Serving size: 4
- 1 container of arugula (roughly 4 c)
- 1 cucumber, diced
- 1 c cherry tomatoes, halved
- 1/3 – 1/2 red onion, diced
- 1/2 c pickled banana peppers, chopped
- 1/2 c kalamata olives
- 1 bag of frozen falafel (or get fancy and make your own! I like the Running on Veggies recipe.)
- 1/2 c – 1 c hummus (pick your favorite flavor! I think original or garlic are best in this recipe)
- 1/2 c vegan greek yogurt
- 1 package of vegan feta (or sub regular feta if you aren’t sensitive to dairy)
- Sea salt, black pepper, & dill, to taste
Directions
- Wash and dry all your produce.
- Chop the veggies accordingly.
- Fill your bowl with arugula.
- Top the arugula with all the veggies.
- Add the warm falafel.
- Scoop in the hummus and drizzle the vegan Greek yogurt.
- Crumble the feta on top and season with sea salt, black pepper and dill.
- Enjoy!
This is one of the easy go-to meals in the Quinlan household when we want a nourishing meal but don’t want to cook and we don’t want to compromise on the flavor factor. Try it next time you want a quick meal! Let me know what you think in the comments below or over on Instagram @haven_quinlan.
