1 can (398ml) chickpeas, drained and rinsed
1/3 cup Mother Raw Mediterannean Dressing
¼ of a red onion (about ⅓ cup)
1 large cucumber, sliced in half, de-seeded, and cut into half moons, about 4 cups
1 green pepper, ends cut off, sliced, about 1 cup
2 cups cherry tomatoes, a variety of colours, halved
½ cup pitted kalamata olives
4 large figs, stems cut off and cut into 6 wedges each
½ cup Mother Raw Greek Dressing (plus more for drizzling)
Mother Raw’s take on the classic Greek Salad includes a variety of colourful tomatoes, sweet figs, and marinated chickpeas for protein. If you’d like to add cooked quinoa to pack even more protein in, go for it!
Drain and rinse chickpeas. Add to a bowl and drizzle with ⅓ cup of Mother Raw Mediterranean Dressing. Stir to coat and set in fridge to marinate for 30 minutes.
Slice red onion and add to a bowl of ice water to reduce the potency of the onions. Set aside.
Slice a cucumber in half, deseed with a spoon, cut into half moons and add to a bowl. Add sliced green pepper, halved cherry tomatoes, pitted kalamata olives, marinated chickpeas, soaked red onion, and fig wedges.
Serve and drizzle with more dressing if desired. Enjoy!
Mother Raw Greek Salad
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