Greek Salad with Broccoli and Sun-Dried Tomatoes

Serves: 2 Save

Ingredients (19)

  • Mixed greens, preferably with herbs
  • 1 cup thinly sliced broccoli florets
  • 2/3 cup cooked chickpeas
  • 1/4 cup chopped red onion
  • 1/4 cup crumbled feta cheese (optional)
  • 10 pitted Kalamata olives, sliced into thin rounds
  • Handful chopped sun-dried tomatoes*
  • Small handful sunflower seeds or pepitas
  • 1 cup cooked farro, wheat/spelt berries, whole wheat pasta, barley or quinoa
  • Drizzle olive oil
  • 1/2 lemon, juiced
  • 1/2 cup quality olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon fine-grain sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon agave nectar or sugar

Directions

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