Vegan Chopped Greek Salad Sandwiches
The best vegan chopped Greek salad with vegan chicken, chopped finely and loaded into sub bread.
Servings: 6
Calories: 474kcal
Ingredients
Greek Dressing
- 1/2 Cup Olive oil
- 1/4 Cup Red wine vinegar
- 2 Cloves Garlic, grated
- 1 teaspoon Dried oregano or 1 Tbsp fresh
- 1 teaspoon Agave or cane sugar
- Salt and pepper to taste
For The Sandwiches
- 2 Heads Romaine lettuce
- 8 Ounces Sun dried tomatoes or fresh
- 1 English cucumber
- 1/2 a Red onion
- 1/2 Cup Kalamata Olives
- 1/2 Cup Fresh Parsley
- 4 Ounces Vegan chicken, I used Gardein
- 1 Cup Vegan feta
- 6 Sub rolls, vegan
Instructions
- In a medium sized mixing bowl, make the dressing. Add all the ingredients to the bowl and whisk to combine. Taste and adjust seasoning. Set aside.
- Now, finely chop the romaine, tomatoes, cucumber, red onion, olives and parsley.
- Cook the vegan chicken according to package directions.
- Then finely chop the vegan chicken.
- Mix everything together on a large cutting board. Then I like to chop everything again all together to make sure everything is super finely chopped.
- Put the salad mix into a large mixing bowl, pour the vegan feta into the bowl.
- Whisk the dressing again, if it has separated and then pour the dressing over the salad. Toss to combine and evenly coat the salad in the dressing.
- Now, either toast or warm up the bread if desired. Load the roll up with the salad and enjoy!
Video
Notes
If you want to prep this for lunches and/or just don't want to make all 6 sandwiches at once, I just add a bit of the dressing to the amount of salad you want for one sandwich at a time. The rest you can keep in the fridge.
Nutrition
Calories: 474kcal | Carbohydrates: 48g | Protein: 11g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 0.4mg | Sodium: 768mg | Potassium: 738mg | Fiber: 8g | Sugar: 10g | Vitamin A: 19008IU | Vitamin C: 22mg | Calcium: 110mg | Iron: 14mg