Greek-Style Salad with Cucumber, Chickpeas, and Artichokes

"I'd Like a Greek Salad, No Tomatoes or Olives"

The looks I'd get from restaurant waitstaff when ordering a Greek salad without tomatoes or olives were such that I completely stopped ordering Greek salads at restaurants. However, even though I only enjoyed the cucumber half of the salad, I really loved the fresh, bright flavors that Greek salads bring to the palate.

An equally refreshing appetizer or side salad, this Greek-style Salad substitutes canned artichokes for olives, which bring satisfying punches of acidity like olives but not their weird texture or aftertaste that I find unappealing. I also added my favorite legume, chickpeas, to bring some protein and fiber to the salad.

Gluten-Free, Vegetarian, and FODMAP-Aware with Dairy-Free and Vegan Options

This Greek-style salad recipe is gluten-free, vegetarian, and FODMAP-aware, with high levels of the FODMAP fructose (due Monash University's retesting of cucumber and red bell pepper) but is low in other FODMAP types. It can also be made dairy-free and vegan by omitting the feta.

Equipment

No special tools needed to make this Greek-style salad with cucumber, chickpeas, and artichokes. Here's the equipment I use:

• Large bowl
• Small bowl
• Chopping board and knife
• Fine mesh sieve / strainer
• Citrus juicer
• Measuring spoons and cups
• Whisk
• Large spoon

Ingredients

This Greek-style salad recipe calls for the following ingredients:

Produce and Feta

• English cucumber (seeds removed if desired), diced
• Red bell pepper, diced
• Canned chickpeas, drained and rinsed
• Canned artichoke hearts, drained, rinsed and chopped (optional) - if you don't want to buy a whole can of artichokes just to use about half the can, feel free to omit. I typically make this salad two weeks in a row in order to use up all the artichokes, which I keep in an airtight container in the refrigerator between salads. If needing low FODMAP, make sure the canned artichokes you use only contains low FODMAP ingredients.
• Scallions, green tops only, chopped
• Feta cheese, crumbled (optional, omit for Dairy-Free/Vegan), plus more for garnish
• Fresh parsley, chopped, plus more for optional garnish

Greek Salad Dressing

• Garlic-infused olive oil or extra virgin olive oil (EVOO) + 3 cloves minced garlic if not needing low FODMAP
• Red wine vinegar
• Lemon juice, freshly-squeezed
• Sea salt
• Dried oregano
• Ground black pepper

Instructions

The method I use to make this Greek-style salad goes like this:

Compile the produce: In a large bowl, add produce ingredients: diced cucumber, red bell pepper, canned chickpeas, canned artichoke hearts (if using), scallions, feta (if using), and parsley. Set bowl aside.

Make the dressing: In a small bowl, whisk together Greek salad dressing ingredients: garlic-infused olive oil, red wine vinegar, lemon juice, salt, oregano, and pepper until combined.

Pour dressing over produce: Pour Greek salad dressing over the produce.

Gently toss the Greek salad ingredients with a large spoon...

...until the produce is evenly coated in dressing.

Garnish with additional parsley and crumbled feta if desired. Serve immediately or cover and refrigerate for 15-30 minutes to allow the flavors to meld.

Storage

This Greek-style salad is best served fresh, as it does not keep well. If you're not preparing it for a crowd and only want a few servings, halve the recipe.

What to Serve with Greek Salad

Serve this Greek-style salad alongside your favorite mains, such as:

• Greek Chicken Souvlaki
• Grilled Pork Chops with Lemon and Sage
• Buttermilk-Marinated Chicken Drumsticks
• Gyro Burgers
• Turkey Burgers
• and more!

FAQs: Greek-Style Salad with Cucumber, Chickpeas, and Artichokes