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Greek Salad with Broccoli and Sun-Dried Tomatoes

Cookie and Kate
  • 20 minutes
  • Serves 2

INGREDIENTS

1 cup

Broccoli florets

2/3 cup

Chickpeas, cooked

2 cloves

Garlic

1

Greens, Mixed

1/2

Lemon

1 1/2 tsp

Oregano, dried

1/4 cup

Red onion

1 handful

Sun-dried tomatoes

1 tsp

Dijon mustard

10

Kalamata olives, pitted

1 cup

Farro, cooked

1/2 tsp

Agave nectar or sugar

1/2 tsp

Black pepper, freshly ground

3/4 tsp

Sea salt, fine-grain

1

Drizzle Olive oil

1/2 cup

Olive oil, quality

1/4 cup

Red wine vinegar

1

Small handful Sunflower seeds or pepitas

1/4 cup

Feta cheese