It's Day 2 and so far, so good. I am not feeling very hungry between meals and
I'm not craving anything since I can eat whatever I want as long as
I log it and don't go over my calorie budget.
When I realized that I didn't have all of the toppings left for my last
Chickpea & Spinach Burger, I was a little sad. But then I though about
how great the burger itself would be crumbled on top of a Greek Salad
for lunch... and as a good friend says, "Oh, my Goddess!"
Sprinkled with the diced chickpea burger like healthy baby falafel morsels,
this salad was deliciously filling and satisfying!
And the dressing was so good I really wanted to lick the plate
(Okay, I'm not gonna lie, I did a little - with my finger!)
Skinny Greek Salad
(serves 1 or 2)
2 cups fresh baby spinach
1/2 small ripe tomato
1 large hard boiled egg, quartered
1/2 roasted red bell pepper, sliced
1/2 cup sliced mushrooms
2 thin slices red onion
1 Chickpea & Spinach Burger, diced
4 kalamata olives, halved
2 Tbsp crumbled feta cheese
Lemony Tahini Dressing
4 Tbsp well-mixed tahini
juice from a large lemon
1 clove garlic, minced
1/4 cup water
sea salt & freshly crushed black pepper, to taste
Place spinach on a dinner plate and arrange vegetables and egg on top as desired.
Heat the chickpea burger in the microwave for 30 seconds,
then scatter over salad and top with olives & feta.
Mix dressing ingredients in a small bowl with a whisk and serve 2 Tbsp on the side.
Save the remaining dressing for another salad or use to make hummus!
This recipe makes one large dinner salad, or enough for two to share for lunch.
473 calories for one salad, 237 each if you share