You will need: 4 Cups of Mixed Green, 2 Cans of Chickpeas, Drained and Rinsed, 2 Small Campari Tomatoes, Sliced, 1 Red Pepper, Sliced, 1 Red Onion, Diced, 1 Can Olives, Drained, 1/3 Block Vegan Greek Cheese (I used Violife), 1 Tbsp Dry Red Wine, 1/2 Tsp Apple Cider Vinegar, 2 Tbsp Lemon Juice, 1 Tsp Dry Oregano, 2 Cloves Garlic, 2 Tbsp Olive Oil & A Pinch of Salt and Pepper
Method: Add the wine, apple cider vinegar, lemon juice, oregano, garlic, oil, salt and pepper to a blender. Blend the ingredients together until all the garlic is chopped. Set the mixture aside as this is your salad dressing. Add a large serving of mixed greens to a salad bowl, followed by your olives, chickpeas and other fresh vegetables. Drizzle the dressing over the veggies. Use your own discretion on how much dressing you want. Top with crumbled vegan feta cheese and enjoy!
Storage: This recipe is best served straight away but can be kept in the fridge in an airtight container for up to 2 days