High Protein Greek Salad {Vegan}
What’s the greatest meal you’ve ever had in your life?
For many people, what will spring to mind is a fancy restaurant, a special occasion, a birthday perhaps, or an anniversary. Maybe you saved for a long time to be able to eat at that restaurant or maybe it had a famous chef.
For me, the best meal I had in my life was not at a restaurant. There was no chef, there weren’t even any utensils, or a table.
I was in Greece, on the island of Naxos, and I’d taken a bus quite a long way to get to this beach that was way less touristy and more remote. It was beautiful. It’s hard to describe the actual colour of the Mediterranean, because it’s a kind of blue you’ve only ever dreamt of. While snorkeling just off the beach, there were brightly-coloured fish darting around, ones I’d never seen before. But then I’d retreat to my rented beach chair for the day, the rustling of the straw beach umbrella strangely comforting, like white noise.
Just up across the road, there was a store, the only place to shop nearby. They sold a variety of different things, snacks and also postcards, sunscreen, swim gear and cafe frappes. They had a small counter where you could order food, but I don’t speak Greek, so I just pointed at the greek salad and they made me one and handed it to me.
Back at my beach chair, I realized I’d forgotten to ask (and wouldn’t know how to anyway) utensils, so I peeled off the top and ate it with my fingers. I’ve truly never had anything so delicious in my life. The vegetables were locally-grown and crisply of the flavour of the sunshine in which they were grown. There was a giant slab of creamy, salty feta on top, and a generous drizzle of local olive oil.
My experience of this meal was obviously coloured by my surroundings, but to this day, that Greek Salad remains as one of my most favourite things I’ve ever eaten.
We’re now at the end of February, and I’m craving summer. The days are getting longer, but it’s still miserable, rainy and cold. I need something to remind me summer is coming…
This week I made this High Protein Greek Salad. It’s not super traditional, because, first of all, it’s vegan. I subbed out the feta cheese for locally produced Oome Greek flavoured smoked tofu. Secondly, I bumped up the amount of protein in salad. First off, I included tofu, which adds 21 grams of protein per cup. Next, I added quinoa, which adds an additional 8 grams of protein. I also included a handful of chickpeas, and some tahini in the dressing for bonus protein.
It’s fresh and crunchy and filling. Beach in Greece not included.
High Protein Greek Salad {Vegan}
Ingredients
For the salad
- 6 small cucumbers, or one medium cut into 1/2" dice
- 1 yellow pepper cut into 1/2" dice
- 1 quart cherry tomatoes halved
- 1 brick Oome Greek Smoked Tofu cut into small cubes
- 1/2 cup parsley chopped
- 1/2 cup olives pitted & halved
- 1 cup cooked and cooled quinoa
- 1/2 cup cooked chickpeas
For the dressing
- 3 tbsp tahini
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tbsp mustard
- 2 tbsp maple syrup
- 2 tsp dried oregano
- 1 clove garlic minced
- salt and pepper
Instructions
- Toss all the salad ingredients together in a big bowl.
- Add all the salad dressing ingredients into a mason jar and shake well to combine.
- Dress the salad, lightly at first, but adding more dressing as need, to taste.