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Greek Salad with Portobellos
and chickpeas / creamy yogurt dressing

Active: 30 min Total: 30 min

An herb and garlic marinade gives the portobello mushrooms for this salad great flavor whether you're cooking them on the grill or indoors.
Smarts: This salad contains raw onions. If you prefer your onions to have less bite, you can soak them in some vinegar for 10 minutes and then drain and rinse before using. Alternatively, just omit them.

Tags

Ingredients

Servings:
4
Metric
Greek Salad with Portobellos:
  • Bell peppers, from a jar of roasted red peppers - 2, chopped
  • Garlic - 4 cloves, chopped
  • Parsley - 2 Tbsp, chopped
  • Oregano, dried - 2 tsp
  • Oil, cooking - 1/4 cup
  • Mushrooms, portobellos - 8, stems removed
  • Onions, medium and red - 1/2, sliced
  • Cucumbers - 8 oz, diced
  • Kale - 8 oz, chopped (sub baby kale)
  • Cheese, feta - 5 oz, cubed
  • Olives, pitted Kalmata - 1/2 cup
  • Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
  • Oil, olive - 2 tsp
Creamy Greek Yogurt Dressing:
  • Lemon juice - 1 Tbsp
  • Dill, dried - 1/4 tsp
  • Garlic powder - 1/4 tsp
  • Vinegar, white wine - 1 Tbsp
  • Salt - 1/2 tsp
  • Yogurt, plain or Greek - 2 Tbsp
  • Oil, olive - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make marinade - Chop garlic and parsley. Combine garlic, parsley, oregano, and cooking oil. (Can be done up to 5 days ahead)
  2. Marinate mushrooms - Remove stems from mushrooms. Combine mushrooms and marinade. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  3. Bell peppers - Chop bell peppers. (Can be done up to 5 days ahead)
  4. Make creamy yogurt dressing - Combine lemon juice, dried dill, garlic powder, vinegar, salt, yogurt, and olive oil (portion for dressing). (Can be done up to 5 days ahead)
  5. Onions / Cucumbers / Kale / Cheese - Prep as directed. Store separately. (Can be done 1 day ahead)
  6. Olives - Drain and rinse.
  7. Beans - Drain and rinse.

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Make

  1. Remove mushrooms from marinade (discard marinade) and season with some salt and pepper.
  2. If cooking on a grill: Heat grill to 400F / 204C degrees.
  3. {grill}: When grill is hot, brush grates with some oil. Transfer mushrooms to grill over direct heat. Sear on both sides until tender.
  4. {grill}: Remove mushrooms from grill and slice into strips.
  5. If cooking on the stovetop: Slice portobellos into strips. Place a nonstick pan over medium heat. Brush with some cooking oil. Saute mushrooms until tender, 4 to 5 minutes.
  6. Drizzle olive oil (portion for salad) over kale. Add a pinch of salt. Use your hands to rub the olive oil into the kale leaves for about a minute. (This is called “massaging” the kale and will make it more tender.)
  7. Toss kale with bell peppers, onions, cucumbers, cheese, olives, and beans. Top with mushrooms. Add dressing until dressed to your liking. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (25)
Gluten-free (2)
Paleo (2)
Vegetarian (5)

17 reviews

I don't care for portobello caps, they are so hard to cook and have them turn out well. I used baby bellas instead. Turned out great!

By: elyssa
Posted: Sep 26, 2018
Diet: Vegetarian
0 Helpful

I’d been looking forward to this all week and found it underwhelming. Maybe I’ll sub something other than kale next time.

By: Molly
Posted: Aug 22, 2018
Diet: Original
0 Helpful

Very good! Would have been even better if I had marinated the steak longer.

By: Sundi
Posted: Aug 19, 2018
Diet: Original
0 Helpful

Loved the dressing. Used mixed greens instead of kale and regular bell peppers instead of roasted red peppers.

By: Susan
Posted: Aug 17, 2018
Diet: Original
0 Helpful

I used with mixed greens instead of kale. An improvement. Better as a next-day lunch food than as a dinner, though, if you tend to have a big, hot dinner.

By: Doug
Posted: Aug 09, 2018
Diet: Paleo
0 Helpful

I made a few subs because I had ingredients that were "similar enough" on hand (black olives, and Boston lettuce + escarole instead of kale) and skipped the cheese. I enjoyed it just fine, but I might have liked it more if I had stuck to the recipe as written!

By: Kathryn
Posted: Aug 04, 2018
Diet: Original
0 Helpful