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Greek Salad with Portobellos
and chickpeas / creamy yogurt dressing

Active: 30 Total: 30

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.



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


  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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  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!



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