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High Protein Greek Salad

High Protein Greek Salad - recipe card
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A protein-packed twist on the classic Greek salad, featuring creamy feta, briny kalamata olives, crisp vegetables, and a lemon-oregano vinaigrette. The addition of chickpeas and hard-boiled eggs makes it a satisfying main course that’s both refreshing and filling.

Ingredients

Scale
  • 6 large eggs, hard-boiled and quartered
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 English cucumber, diced (about 2 cups / 280 g)
  • 2 cups (300 g) cherry tomatoes, halved
  • 1 green bell pepper, diced (about 1 cup / 150 g)
  • 1/2 cup (80 g) red onion, thinly sliced
  • 1/2 cup (75 g) kalamata olives, pitted and halved
  • 1 cup (150 g) full-fat feta cheese, cubed
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 teaspoon (5 g) Dijon mustard
  • 1 teaspoon (2 g) dried oregano
  • 1/4 teaspoon (1 g) kosher salt, plus more to taste
  • 1/8 teaspoon (0.5 g) freshly ground black pepper, plus more to taste

Instructions

  1. Prepare the hard-boiled eggs: Place 6 large eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a rolling boil over high heat, then immediately remove from heat, cover the pot, and let sit for 9 minutes. Transfer the eggs to an ice bath and let cool for 5 minutes, then peel and set aside.
  2. Make the vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Whisk until the dressing is emulsified and slightly thickened. Taste and adjust with more salt or pepper if needed.
  3. Combine the salad base in a large bowl: Add the drained chickpeas, diced cucumber, halved cherry tomatoes, diced green bell pepper, sliced red onion, and halved kalamata olives. Toss gently to mix the ingredients evenly.
  4. Pour the vinaigrette over the salad and toss until all vegetables and chickpeas are evenly coated. The dressing should cling to the ingredients, and you should see a glossy sheen on the vegetables.
  5. Add the cubed feta cheese and gently fold it into the salad. Be careful not to break the feta cubes too much; you want them distinct.
  6. Quarter the hard-boiled eggs lengthwise and place the quarters on top of the salad, or fold them in gently if you prefer. If folding, do so with a soft spatula to keep the eggs from crumbling.
  7. Let the salad sit at room temperature for 5 minutes before serving to allow the flavors to meld. Serve immediately, or refrigerate for later.
  8. If making ahead, keep the dressing separate and toss just before serving to prevent the salad from becoming soggy.

Notes

Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you plan to store the salad for more than 1 day. Hard-boiled eggs can be made up to 5 days in advance and refrigerated. Freezing is not recommended, as the fresh vegetables and eggs will become watery and lose texture. To re-energize leftovers, bring the salad to room temperature for 15 minutes and add a splash of olive oil or red wine vinegar to freshen the dressing.

Nutrition

Keywords: high protein Greek salad, Greek salad with chickpeas, protein salad, Mediterranean salad, feta and egg salad, healthy main course, no-cook salad, high protein lunch, Greek salad recipe, chickpea salad, hard-boiled egg salad, low-carb salad

Find it online: https://thehighproteinrecipes.com/high-protein-greek-salad-recipe/