Greek Salad

Food and nutrition


Portions:4 portions

Preparation:10 minutes
Published on 14 March 2016
by Jonathan Garnier

Ingredients

  • 500 ml (2 cups) cooked chickpeas, rinsed, drained
  • 1 red onion, minced
  • 12 cherry tomatoes, cut in two
  • 125 ml (½ cup) Kalamata olive
  • ½ bunch parsley, just leaves
  • 12 Grelot potatoes, baked with skin
  • 500 ml (2 cups) arugula salad
  • 1 clove garlic, minced
  • 60 ml (4 tablespoons) olive oil
  • ½ lemon, juice
  • 30 ml (2 tablespoons) White balsamic vinegar
  • Salt and pepper to taste

Directions

In a large bowl, add all the salad ingredients and mix.

Jonathan Garnier
Chief co-owner of La Guilde Culinaire, judge and host of Ça va chauffer!, and written media, radio and television collaborator
Kilo Cardio
Énergie Cardio's Kilo Cardio weight loss program handbook, by Isabelle Huot, Josée Lavigueur et Guy Bourgeois.