This Greek salad is a little sentimental for me.
Cooper and I lived in California for a year, and during that year we did more things than we had done in 19 years in Iowa. We learned more about culture and diversity, went on crazy adventures, saw the most beautiful sights, and most importantly, met some people who will have an impact on us for the rest of our life. Erin was our Astronomy Professor who “adopted us” in his words. He invited us to his Thanksgiving when we couldn’t fly back home, he took us on trips that showed us how beautiful the Earth can be, and he showed us over and over that you always help and give people a hand.
During our many gatherings, Erin would make the most colorful and delicious salads. They were always so simple but every time packed full of so much flavor. This salad is inspired after Erin.
I’ve added a few of my own variations that really give this salad every dimension you want; vegetables, grains, proteins. One of my favorite parts of this salad is the chickpeas and pine nuts. They both add a lot of flavor and give the salad a nice crunch. Make sure to crisp them up good and with just a little seasoning, and you will be wanting to add them to every salad. I prefer them not to be hot on my salad, so I throw them in the fridge to cool them down quick, but you can add them straight off the stove if you prefer.
When I make my salads, they are FULL of everything to the point there is probably more veggies than greens, but feel free to cut back on how many vegetables are in the salad if you like it a little more light. I add a little lemon juice on top to finish off my salad with big grains of fresh ground pepper.
You can take this salad in many directions, add lots of different veggies, and whatever dressing you see fit. I like a light olive oil and balsamic dressing but you can stay more traditional by making an olive oil and red wine vinegar dressing too. I hope you enjoy this salad and really make it your own.
Equipment List
- Medium Pan
- Large Bowl
Reminders and Tips
- Dry the salad well so it doesn’t get soggy.
- Cook the pine nuts first because they will cook faster and then the chickpeas.
- Use the best balsamic vinegar you can get.
- Apply the dressing after the salad is served. This will preserve the salad so if you don’t eat it all in one sitting you can save it.
Recipe Card
Modern Greek Salad with Crispy Chickpeas & Toasted Pine Nuts
Ingredients
Roasted Chickpeas and Toasted Pine Nuts
- 15.5 oz can (439 g) Chickpeas
- 1/2 cup Pine Nuts
- 3 tbsp Olive Oil
- 1 tbsp Lemon Jucie
- 1/2 tsp Oregano
- 1/2 tsp Salt
- 1/2 tsp Pepper
Balsamic Dressing
- 1/2 cup Olive Oil
- 2 tbsp Balsamic Vinegar
- 1/2 tsp Oregano
- 1/4 tsp Salt
- 1/4 tsp Pepper
Greek Salad
- 1 box/bag (141 g) Spring Mix Salad
- 1 (250 g) Cucumber
- Half (80 g) Small White Onion
- Half (80 g) Small Red Onion
- 1 (80 g) Carrot
- 1 box (260 g) Cherry Tomatos
- 8 oz Feta
Instructions
Roasted Chickpeas and Toasted Pine Nuts
- Heat a medium pan over medium heat with 1 tbsp olive oil. Add the pine nuts and cook while stirring around frequently. Mix them around until they are golden and put them in a bowl. About 5 minutes.
- Add other 2 tbsp olive oil to the pan. Add the chickpeas, salt, pepper, oregano, and lemon. Cook until the chickpeas are crispy and then add them to the bowl with pine nuts. About 10 minutes.
Balsamic Dressing
- Whisk or shake together olive oil and balsamic vinegar. Season with salt, pepper, and oregano to taste.
Greek Salad
- Get a large bowl and combine spring mix salad, cucumber, cherry tomato, carrots, red onion, and white onion.
- Top the salad with crispy chickpeas, toasted pine nuts, feta, lemon juice, and dressing.
Social Media
If you make this recipe, I would be thrilled to see your own creation on Instagram by using the hashtag #apinchofpractical. Comment below so that I can see and hear all about your experiences with the recipe!
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