Creamy Greek Salad

There's something about a creamy Greek salad that feels way more put-together than it should. It's a protein twist on a basic classic Greek combo - crisp cucumbers, roasted chickpeas, kalamata olives, chicken and feta - but the creamy dressing gives it this upgraded, almost "I actually planned this meal" vibe. As a 15-year old who's usually eating between sports and homework, this salad is one of the few things that makes me feel like I'm doing something good for myself without trying too hard, and my family loves it.

The magic is in the dressing. It's tangy, herby and smooth, like the traditional Greek vinaigrette decided to level up. The yogurt makes everything come together in the best way.

Directions:

Salad

Chop up your vegetables in portions as needed.

Dressing

• Blend all ingredients in a food processor

• Chill for one hour

• Mix on the salad when you are ready to serve

Ingredients:

Salad

• Fresh, organic arugula greens

• Roasted Biena Sea Salt chickpeas (gives it that crunch)

• Kalamata olives

• Fresh feta

• Organic cucumber

• Diced cooked chicken (your choice)

Dressing

• 1/2 c. organic plain Greek yogurt (our favorite is Strauss)

• 2 T Extra-virgin olive oil (your choice)

• 1 T Fresh squeezed juice from one lemon

• 1 T Red wine vinegar

• 1 clove fresh minced garlic

• 1 tsp dried oregano

• 1 teaspoon organic local honey