Photo: Anna Pelzer
Greek Salad with Broccoli and Sun-Dried Tomatoes
18 ingredients
20 min
2
openrecipes
Healthy, hearty Greek salad made with homemade dressig, farro and chickpeas. This recipe yields two medium salads or one huge salad. Salad recipe is loosely written; adjust to suit your preferences.
Estimated Nutrition (whole recipe, rough)
1494
Calories
53g
Protein
47g
Fat
224g
Carbs
Counts 19 of 22 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Pasta | 1 cup cooked (140g) | 220 |
| Barley | 1 cup cooked (157g) | 193 |
| Farro | 1/2 cup cooked (100g) | 170 |
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pepita | not in our table | 0 |
| Wheat | not in our table | 0 |
| Spelt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Mixed greens, preferably with herbs
- 1 cup thinly sliced broccoli florets
- ⅔ cup cooked chickpeas
- ¼ cup chopped red onion
- ¼ 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
- ½ lemon, juiced
- ½ cup quality olive oil
- ⅓ cup red wine vinegar
- 2 cloves garlic, minced
- 1½ teaspoon dried oregano
- 1 teaspoon Dijon mustard
- ¾ teaspoon fine-grain sea salt
- ½ teaspoon freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes