Cuisine: Mediterranean

Mediterranean Chopped Salad

Mediterranean Chopped Salad
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Mediterranean Chopped Salad
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Ingredients
Salad Ingredients
  • 3/4 cup chickpeas
  • 1 avocado, cubed
  • 1 cup grape tomatoes
  • 1/2 cup pepperoncini
  • 2/3 cup salami, julienned
  • 2-3 bundles romaine lettuce, chopped
  • 4 ounces feta cheese, cubed
  • 1/2 cup Parmesan cheese, grated (optional)
Dressing Ingredients
  • 1/2 cup olive oil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 teaspoon oregano
  • 1 teaspoon Greek seasoning
  • 1 clove garlic
  • 1/4 teaspoon sea salt
Servings:
Instructions
  1. Add all dressing ingredients to a high-speed blender and combine until creamy and smooth. Set aside.
  2. Chop lettuce and add to a large bowl. Add remaining salad ingredients.
  3. Add dressing and toss until salad is coated. Top with grated Parmesan (optional).
Recipe Notes

Recipe courtesy of Carla Cohen.

Greek Pasta

Greek Salad
Greek Pasta
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Greek Salad
Greek Pasta
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Ingredients
  • 2 tbsp olive oil
  • 1 clove garlic minced
  • 1 cup onion diced
  • 9 oz chicken sausage links sliced into rounds
  • 1 8 oz can tomato sauce
  • 6 cups whole-wheat rotini pasta cooked
  • 1/4 cup pitted Kalamata olives chopped
  • 4 cups baby spinach
  • 1/2 cup feta cheese finely crumbled
  • 1/4 cup fresh basil chopped (optional)
Servings:
Instructions
  1. Heat oil in a large skillet over medium-high heat. Add garlic, onion, and sausage; cook and stir often until onion starts to brown, approximately 4 to 6 minutes. Add tomato sauce, pasta, olives, and spinach. Cook and stir often until bubbling and the spinach is wilted, approximately 3 to 5 minutes. Add 1 to 2 tablespoons water to keep the pasta from sticking. Stir in feta cheese and fresh basil. Serve.

Middle Eastern Vegan Lentil Soup

This hearty, vegan soup is full of middle eastern flavors, veggies, and protein-packed lentils. Try making it in a slow cooker for a convenient dinner!

middle eastern lentil soup
Middle Eastern Vegan Lentil Soup
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Servings
6
Servings
6
middle eastern lentil soup
Middle Eastern Vegan Lentil Soup
Print Recipe
Servings
6
Servings
6
Ingredients
  • 2 1/2 cups red, green and yellow lentils, soaked for at least 3 hours, then rinsed
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 tbs ground cumin
  • 4 cups sodium-free vegetable stock
  • 2 1/2 cups water
  • 1 tomato
  • 1 lemon (juice of)
  • 1/4 cup fresh coriander (cilantro), chopped
  • 1 tsp toasted sesame seeds
  • 1 tsp pink Himalayan crystal salt
  • 2 scoops Sunwarrior Natural Raw Vegan Protein Powder (optional)
  • 6 ounces new potatoes, pureed (optional)
Servings:
Instructions
  1. Add all ingredients (except protein powder, coriander, and sesame seeds) into a slow cooker, cover and cook on medium-low heat for 8-10 hours, or on stove top for 45-60 minutes on low heat. Add remaining ingredients; then stir until all ingredients are well combined.

Mediterranean Chopped Salad

mediterranean salad
Mediterranean Chopped Salad
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mediterranean salad
Mediterranean Chopped Salad
Print Recipe
Ingredients
Salad
  • 3/4 cup garbanzo beans
  • 1 avocado
  • 1 cup grape tomatoes
  • 1/2 cup pepperoncini
  • 2/3 cup salami, julienned
  • 2-3 bundles of romaine
  • 4 ounces feta cheese
Dressing
  • 1/2 cup olive oil
  • 1 tsp Dijon mustard
  • 1 tsp oregano
  • 1/4 tsp sea salt
  • 2 tbs red wine vinegar
  • 1 tsp Greek seasoning
  • 1 clove garlic
  • grated Parmesan cheese (optional)
Servings:
Instructions
  1. Put all of the dressing ingredients into a high-speed blender and combine until creamy and smooth. Set aside. Chop lettuce and add it to a large bowl. Add remaining ingredients. Add dressing and toss until salad becomes well coated. Top with grated Parmesan (optional).