Greek wedge salad
405 cals, 15p, 27c, 21f (per meal)
1 tbsp (15mL)
2 tbsp (30mL)
3 tbsp (25g)
1/4 cup(s) (56g)
3 cup chopped (141g)
1 can (448g)
3/4 cup cherry tomatoes (112g)
1
In a medium bowl, combine the diced olives, halved cherry tomatoes, chickpeas, olive oil, lemon juice, and some salt and pepper. Toss to coat evenly.
2
Spoon the chickpea mixture over the romaine lettuce, then drizzle with tzatziki. Serve.
3
Meal Prep Note: The chickpea mixture can be made ahead and stored in an airtight container in the fridge for up to 3 days. When ready to serve, simply assemble with the romaine and tzatziki.