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Loaded Greek Salad Bowls with Hummus Vinaigrette

prepared salad on a table with falafel chickpea package next to it and dressing in a small pitcher / jug


  • For Salad:
    • 1 (3-count) package romaine hearts, chopped
    • 2 medium tomatoes, cut into wedges
    • 1 English cucumber, cut into chunks
    • ½ red onion, thinly sliced
    • 2 cups Kalamata olives
    • 1 cup crumbled feta cheese (substitute Vegan feta cheese if needed)
    • 1 (6-ounce) package Saffron Road Falafel Crunchy Chickpeas
  • For Hummus Vinaigrette:
    • 3 pita breads, cut into wedges
    • ½ cup hummus
    • 3 tablespoons water
    • 2 tablespoons fresh lemon juice
    • ½ teaspoon dried oregano
    • Pinch of sugar
    • ¼ cup extra virgin olive oil
    • Salt and pepper to taste


  1. For Salad: Toss together romaine, tomatoes, cucumber, onion, and olives. Divide evenly between bowls. Sprinkle each serving with feta and chickpeas, and drizzle with desired amount of Hummus Vinaigrette. Serve with pita wedges.
  2. For Hummus Vinaigrette: Whisk together hummus, water, lemon juice, oregano, and sugar until combined. Slowly drizzle in olive oil, and whisk until combined. Season with salt and pepper to taste.
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