Name: Go-To Greek Salad with Thick & Creamy Yogurt Dressing
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: Sweet potato chopped - 1/2 - 2/3 cup; Canned chickpeas (aka garbanzo beans) rinsed - 1/2 can; Drizzle of extra virgin olive oil; Lettuce chopped - plate full; Mushrooms chopped - 2-3; Bell Pepper (any color) chopped - 1/4 - 1/2 cup; Cucumber - 1/3 cup; Kalamata olives sliced - 1/4 cup; Feta or Chèvre goat's cheese crumbled on top; Greek yogurt (I like Fage 0%) - 1/2 cup; Extra virgin olive oil - 1-2 TBSP; White wine vinegar - 1/2 TBSP; Raw honey (local if you can!) - 1/2 tsp; Garlic powder - 1/4 tsp; Freeze dried dill - 1/2 tsp (or more if you'd like); Pinch of salt; Pinch of pepper; Milk (I like non-dairy) - 1-2 TBSP

Go-To Greek Salad with Thick & Creamy Yogurt Dressing

Cook Time: 15 minutes

Total Time: 15 minutes

This salad is my literal go-to. I always make sure I have the ingredients on hand because it's one I crave for either lunch or dinner. Reef also loves the toppings and yogurt sauce to be able to 'dip-dip-dip', so I always make sure to make him a plate of the goods to eat along side me.

Ingredients

Salad

Sweet potato chopped - 1/2 - 2/3 cup
Canned chickpeas (aka garbanzo beans) rinsed - 1/2 can
Drizzle of extra virgin olive oil
Lettuce chopped - plate full
Mushrooms chopped - 2-3
Bell Pepper (any color) chopped - 1/4 - 1/2 cup
Cucumber - 1/3 cup
Kalamata olives sliced - 1/4 cup
Feta or Chèvre goat's cheese crumbled on top

Yogurt Dressing

Greek yogurt (I like Fage 0%) - 1/2 cup
Extra virgin olive oil - 1-2 TBSP
White wine vinegar - 1/2 TBSP
Raw honey (local if you can!) - 1/2 tsp
Garlic powder - 1/4 tsp
Freeze dried dill - 1/2 tsp (or more if you'd like)
Pinch of salt
Pinch of pepper
Milk (I like non-dairy) - 1-2 TBSP

Instructions

Chop your sweet potato and in a bowl, drizzle with olive oil, and place in air fryer at 400*F for 15 mins**
In the same bowl, dump your rinsed chickpeas (aka garbanzo beans) and drizzle againn with olive oil. Set aside for a few minutes.
While the sweet potato is cooking, chop your lettuce and all your toppings and put on your plate/salad bowl.
You should have about 5-8 mins left on your sweet potatos in the air fryer. Take your chickpeas and add to the air fryer for the remainder of time.
To make the amazing yogurt dressing, add all dressing ingredients to your bowl you've been using for your sweet potatos and chickpeas. Or if you are a fast chopper, use a new bowl or cup. Mix thoroughly. Consistency should be thick and creamy***
Add your cooked sweet potato and chickpeas to your salad, and top with dressing. Mix well and savor!

Notes

**If you don't have an air fryer (which I love and literally use daily), preheat your oven to 400*F, place oiled sweet potato on baking sheet and bake for 20-25 mins. I would advise making a weekly batch if you plan on adding to salads or meals later on in the week.

***If consistency isn't creamy enough for you, add a little extra olive oil and milk to your liking.