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Romaine, Chickpea + Kalamata Olive Salad

P1020292

This salad has become a staple in my kitchen. I love the salty flavour from the kalamatas olives, the filling fibre and protein from the chickpeas and the crunch from the romaine.

It can handle additional veggies if you have them on hand, but this specific combo is a hit in our house!

I love using Whitewater Cooks Glory Bowl dressing, but any old vinaigrette will do.

Romaine, Chickpea + Kalamata Olive Salad
Print Recipe
A tasty and filling salad packed with protein, fibre and salty olives.
Servings Prep Time
8 servings 15 minutes
Cook Time
0 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
0 minutes
Romaine, Chickpea + Kalamata Olive Salad
Print Recipe
A tasty and filling salad packed with protein, fibre and salty olives.
Servings Prep Time
8 servings 15 minutes
Cook Time
0 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
0 minutes
Ingredients
Servings: servings
Instructions
  1. Wash all veggies and get ready to chop! Chop the romaine into bite size pieces and place in a large bowl.
  2. Dice cucumber, red onion and carrot and sprinkle on top. Follow with the shredded purple cabbage, chopped kalamata olives and chickpeas. Sprinkle feta on top.
  3. This salad keeps well for about 24 hours in the fridge so you can definitely make it ahead of time and then add dressing right before you eat it. I like to make it for dinner and then put some in mason jars for lunch with cubed chicken breast on the bottom.
  4. Dressing options are endless here, could be olive oil and balsamic reduction or glory bowl dressing.
Recipe Notes

This is a filling salad that is great on it's own or as a tasty pair with your favourite BBQ items.

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