I had a lovely lunch today at one of the wonderful food trucks in town. It was a very generous Greek Plate with pita, dolmas, tomatoes, kalamata olives, cucumber, red onions, feta cheese, pepperoncini and more. But it was simply too much for one meal.

For my dinner, I decided to come up with a way to use the lovely leftover ingredients in a robust salad bowl. I already had some cooked quinoa, and some cooked garbanzo beans in the fridge, so why not add a complete protein from the quinoa and the bone healthy benefits of iron, calcium and other nutrients found in garbanzo beans? Both also have a healthy doses of fiber and all ingredients are gluten free. Here’s what I came up with and quite liked:


  • 1 cup cooked quinoa (cook like rice; 2 parts water, one part uncooked quinoa – I love making it in my small rice cooker for speed and ease)
  • ½ cup cooked (or canned) garbanzo beans, drained & rinsed
  • 6-8 cherry tomatoes, cut in half
  • ¼ of a red onion, diced
  • Diced cucumber
  • Kalamata olives
  • Feta cheese (leave out if vegan is desired or use plant based feta)


  • 1/8 cup lemon juice
  • 1/8 cut extra virgin olive oil
  • 1-2 cloves of garlic finely chopped
  • Fresh parsley (optional)
  • Fresh cracked pepper


Mix all salad ingredients in a pretty bowl. Whisk all dressing ingredients together and drizzle over salad. Top with fresh cracked pepper and fresh chopped parsley (if you have some handy.)

I enjoyed with a nice glass of cabernet wine.