This has been one long week!

I am so ready for a little weekend action. We basically are just spending the weekend catering to our girls social calenders, and somehow they manage to wake up even earlier on the weekends (how is that possible!?) but I am always still so happy for a Saturday and Sunday.

The weekends mean there is slightly less pressure to do the daily grind and I feel less guilty about drinking wine ☺

Greek Salad Cucumber Noodle Bowl-Vegan from HeatherChristo.comThis is a little dish that I made last weekend and that we really enjoyed around here. It is no mystery how much I love spiralized vegetable noodles- and cucumbers with there fresh crunchy texture and flavor are some of my very favorites. And what goes better with cucumbers than Greek flavors!? This is a supped up Greek salad bowl with all of the good stuff and it makes for a really healthy and delicious dish. Pete loves to add Feta too- but I love it as is Vegan style. Definitely try this over your relaxing weekend or make it next week as a healthy lunch- you will love it too! Greek Salad Cucumber Noodle Bowl-Vegan from HeatherChristo.com

Greek Salad Cucumber Noodle Bowl- Vegan
Author: 
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 clove garlic, minced
  • 2 tablespoons minced flat leaf parsley
  • 2 teaspoons minced dried oregano
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt
  • 1 large English Cucumber
  • 4 ounces roasted red peppers, chopped
  • ¼ cup kalamata olives
  • ½ cup cherry tomatoes, halved
Instructions
  1. In a medium bowl combine the garbanzo beans with the garlic, parsley, oregano, oil and vinegar. Season with kosher salt.
  2. While the beans are marinating, use a vegetable spiralizer to make noodles from the large English Cucumber. Add them to a serving bowl and add the roasted red peppers, olives and tomatoes, and then the beans. Pour any extra marinade over everything and serve.

 

Print Recipe  
Greek Cucumber Noodle Bowl-Vegan from HeatherChristo.com

This has been one long week!

I am so ready for a little weekend action. We basically are just spending the weekend catering to our girls social calenders, and somehow they manage to wake up even earlier on the weekends (how is that possible!?) but I am always still so happy for a Saturday and Sunday.

The weekends mean there is slightly less pressure to do the daily grind and I feel less guilty about drinking wine ☺

Greek Salad Cucumber Noodle Bowl-Vegan from HeatherChristo.comThis is a little dish that I made last weekend and that we really enjoyed around here. It is no mystery how much I love spiralized vegetable noodles- and cucumbers with there fresh crunchy texture and flavor are some of my very favorites. And what goes better with cucumbers than Greek flavors!? This is a supped up Greek salad bowl with all of the good stuff and it makes for a really healthy and delicious dish. Pete loves to add Feta too- but I love it as is Vegan style. Definitely try this over your relaxing weekend or make it next week as a healthy lunch- you will love it too! Greek Salad Cucumber Noodle Bowl-Vegan from HeatherChristo.com

Greek Salad Cucumber Noodle Bowl- Vegan
Author: 
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 clove garlic, minced
  • 2 tablespoons minced flat leaf parsley
  • 2 teaspoons minced dried oregano
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt
  • 1 large English Cucumber
  • 4 ounces roasted red peppers, chopped
  • ¼ cup kalamata olives
  • ½ cup cherry tomatoes, halved
Instructions
  1. In a medium bowl combine the garbanzo beans with the garlic, parsley, oregano, oil and vinegar. Season with kosher salt.
  2. While the beans are marinating, use a vegetable spiralizer to make noodles from the large English Cucumber. Add them to a serving bowl and add the roasted red peppers, olives and tomatoes, and then the beans. Pour any extra marinade over everything and serve.