2 medium tomatoes, cut into wedges, or 1 cup cherry tomatoes (whatever kind looks good)
1/2 red onion, thinly sliced
2 avocados, pitted, peeled and sliced
1 cup marinated artichoke hearts, drained
1 (15 oz.) can garbanzo beans/chickpeas, drained and rinsed
2 tablespoons fresh chopped parsley
1 small shallot, diced
1 clove garlic
1 tablespoon lemon juice
fresh mint leaves
Halloumi cheese
pita bread for serving
hummus
tzatziki or favorite dressing (optional)
Instructions
Fill bowls or plates with greens. Dress lightly with a drizzle of olive oil and a pinch of sea salt and pepper. Top with quinoa, cucumber, olives, tomatoes, onion, avocado, artichoke hearts, bean salad (below), and mint leaves.
To make the bean salad, in a small-medium bowl, toss together the beans, 1 tablespoon olive oil, parsley, shallot, garlic, and lemon juice.
If using halloumi, grill or pan fry in 1 tablespoon of olive oil until browned on both sides, about 3 minutes total. Serve halloumi warm on your salad bowl.
Serve the Greek bowls with hummus and pita bread. Use the hummus on top of the salads or as a dip for the bread. Dress with a drizzle of your favorite dressing, if desired, salt and pepper, or a dollop of more hummus or tzatziki.
Notes
Gluten Free Option: Be sure to use GF pita bread and dressing. Vegan Option: Omit any cheese and tzatziki.