Ingredients
Mixed greenspreferably with herbs
1cupbroccoli floretsthinly sliced
⅔cupcooked chickpeas
¼cupchopped red onion
¼cupcrumbled feta cheese optional
10Kalamata olivessliced into thin rounds
sun-dried tomatoeschopped
sunflower seeds or pepitas
1cupcooked farroor wheat/spelt berries, whole wheat pasta, barley or quinoa
Drizzle olive oil
½lemonjuiced
½cupquality olive oil
¼cupred wine vinegar
2garlicminced
1 ½tspdried oregano
1tspdijon mustard
¾tspfine-grain sea salt
½tspfreshly ground black pepper
½tspagave nectar or sugar
Preparation
Cook the grains according to package directions. Toss the warm cooked grains with a drizzle of olive oil, the juice of ½ lemon, and a sprinkle of sea salt. Set aside.
Make the dressing: In a liquid measuring cup, whisk together the dressing ingredients until emulsified. Transfer to an air-tight container with a lid to store the leftovers.
Toast the seeds: In a small pan over medium heat, toast the sunflower seeds/pepitas until they are fragrant and turning golden at the edges, stirring often about 4 minutes.
Assemble the salad: Place a generous portion of greens in two bowls. Divide the remaining salad ingredients, grains included, between the two bowls. Just before you are ready to serve, toss the salad with Greek dressing.
