Ingredients:

• 2 cucumbers, de-seeded
• 1 red bell pepper
• 1-pint grape tomatoes, halved
• 1/2 small red onion
• 15 ox can chickpeas (drained/rinsed)
• 1 head romaine
• 1 handful fresh spinach
• 1/4 cup Kalamata olives
• A few pepperoncini (optional)

Optional Tofu "Feta"

• 12 oz extra-firm tofu
• 1/4 cup red wine vinegar
• 2 tbs lemon juice
• 2 tbs white miso
• 2 tbs nutritional yeast
• 1 tsp oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt

Directions:

The Salad

• Drain and rinse the chickpeas
• Note: save 1/4 cup chickpea fluid for dressing
• Chop other ingredients in small pieces
• Note: Halve tomatoes and olives
• Toss in chickpeas and add Greek dressing
• Top with optional tofu feta
  
  

Tofu "Feta"

• Drain and press tofu
• Crumble or cut into small cubes
• Mix feta ingredients and pour over tofu
• Mix, cover, and refrigerate until needed

Notes:

• Oil-free Greek dressing is in the dressing section of my recipe page
  

Credits:

Inspired largely by Brand New Vegan with just a few tweaks to her original recipe. Love the feta tofu idea!