Vegetarian Research

Greek Salad Naan Bites with Hummus

Greek Salad Naan Bites with Hummus are bursting with flavor, easy to make and fun to eat! These veggie packed appetizers are perfect for an end of summer party, or pack a few in your lunchbox and enjoy for lunch or snacks throughout the day. If you’re looking for a healthy vegetarian finger food recipe, this is it!

It’s already starting to feel like fall weather around here, and I know I did post a pumpkin recipe last week… but, I’m still not ready to give up on fresh summer meals! These Greek Salad Naan Bites with Hummus celebrate some of my favorite summer produce and they are perfect for any end of summer get together you have planned.

Why You’ll Love These Refreshing Greek Inspired Bites!

Easy to make – These cute little bites are pretty quick and easy to make! The Greek salad just requires a little bit of chopping and the naan bread cooks up in minutes. Prep the salad ahead of time and they will come together in no time at all.
Fun to eat – I don’t know about you, but I love small finger sized appetizers! They’re easy to eat a lot of, which in this case isn’t a bad thing because they’re loaded with veggies.
Great for summer – I love eating fresh veggies all summer long and this recipe really highlights them! The oil and vinegar allow the flavor of the vegetables to really shine and you can use any flavor of hummus you like.

Greek Salad Naan Bite Recipe Ingredients

Naan Bread – I used a box of mini naan dippers that I bought at the grocery store. You can use any kind of mini naan and pita bites you prefer. You could also take a regular piece of naan bread and cut it into smaller pieces, if needed. For this recipe, I like to pan fry my naan bread to give it a little extra texture and flavor.
Hummus – You can use any kind of hummus for this recipe, including homemade or store-bought. I used garlic and roasted red pepper flavors and they worked great. These days there are lots of different flavors out there, so just make sure to use one that will go with the flavors of the vegetables.
Greek Salad – The Greek salad is quick to throw together and just uses a handful of ingredients, including: cucumber, tomato, bell pepper, red onion and kalamata olives. You’re more than welcome to add extra veggies, or even feta cheese, in if you like.

How To Make Greek Salad Naan Bites with Hummus

Prepare the Greek salad. I like to chop my veggies very small for this recipe since the naan bread is small, but you can do larger sized if you prefer. Add all diced vegetables to a medium sized bowl. Next, add in the olive oil, vinegar, oregano, salt and pepper. Mix everything together until completely combined and set aside until ready to use.
Heat a large pan over medium heat and coat the bottom with olive oil, about 1 1/2 tablespoons. Once pan is hot, add the naan bread in a single layer on the bottom. Allow the first side to cook until starting to brown, 1-2 minutes, and then flip over. Cook for another 30 seconds and then drizzle about 1 tablespoon of soy sauce over the naan bread. Let cook about 30 seconds, flip naan bread over one last time and let cook another 30 seconds.
Lay naan bread out on a flat cutting board, or serving platter. Spread about 2 teaspoons of hummus onto the top of each one and then spoon over about 1 tablespoon of the Greek salad. Garnish with chopped fresh herbs, if desired, and serve right away.

Recipe Frequently Asked Questions

Make this recipe gluten free by using gluten free naan bread or pita bread. You could also use regular gluten free sandwich bread that you cut into four pieces if you can’t find anything else.
Make this recipe vegan by using a vegan naan bread. The one I used does have milk in it, so just make sure to find one that has vegan ingredients. The rest of the recipe is vegan.
How many servings does this recipe make? This recipe makes about 20 little naan bites. 2-4 bites can be a serving, depending on whether you are serving for lunch or an appetizer.
Can these Greek salad bites be made ahead of time? I would reccomend preparing the Greek salad up to 2 days in advance. The naan bread is best when freshly cooked, but will still taste great if it’s made a few hours in advance. Just try to to store it in a way that won’t make it soggy.
How long do leftovers last? If stored in an airtight container, in the refrigerator, leftovers should last about 4 days. The naan bread may get soggy with the hummus and veggies, but everything should still taste good!

Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!

Looking For More Easy Summer Appetizer Recipes?

Black Bean Hummus with Seasoned Pita Chips

Corn and Zucchini Quesadillas

Seasoned Grilled Potato Wedges

Guacamole Stuffed Tomatoes

Zucchini Pizza Bites

Greek Salad Naan Bites with Hummus

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Author: She Likes Food
Total Time: 25 minutes
Yield: 20 Bites
Diet: Vegetarian

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Description

Ingredients

1 (7.05 oz) package mini naan bread bites or dippers, about 20 naan in the package
1 cup hummus, whatever kind you like
Chopped fresh parsley for garnish, if desired

Greek Salad Recipe

1/3 cup small diced cucumber
1/3 cup small diced tomato, any kind you like
1/3 cup small diced green bell pepper
1/4 small diced red onion
1/4 cup small diced kalamata olives
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1/4 teaspoon dried oregano, or more if desired
Salt and black pepper, to taste

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Instructions

Prepare the Greek salad. I like to chop my veggies very small for this recipe since the naan bread is small, but you can do larger sized if you prefer. Add all diced vegetables to a medium sized bowl. Next, add in the olive oil, vinegar, oregano, salt and pepper. Mix everything together until completely combined and set aside until ready to use.
Prepare the naan bread. Heat a large pan over medium heat and coat the bottom with olive oil, about 1 1/2 tablespoons. Once pan is hot, add the naan bread in a single layer on the bottom. Allow the first side to cook until starting to brown, 1-2 minutes, and then flip over. Cook for another 30 seconds and then drizzle about 1 tablespoon of soy sauce over the naan bread. Let cook about 30 seconds, flip naan bread over one last time and let cook another 30 seconds. Remove from pan and let sit until cool enough to handle.
Lay naan bread out on a flat cutting board, or serving platter. Spread about 2 teaspoons of hummus onto the top of each one and then spoon over about 1 tablespoon of the Greek salad. Garnish with chopped fresh herbs, if desired, and serve right away.

Notes

If you can’t find bite sized naan, you can do homemade or you can just cut a regular sized piece of naan into smaller pieces.

If you want to enjoy this recipe for lunch, you can use a large piece of naan or pita bread, rather than bite sized ones.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Appetizer, Vegetarian
Method: Stovetop
Cuisine: Greek Inspired

The post Greek Salad Naan Bites with Hummus appeared first on She Likes Food.

Vegetarian Research

Cilantro Lime Cabbage Salad

This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.

cilantro lime cabbage salad in a serving bowl

I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.

Why You’ll Love This Refreshing Cabbage Salad Recipe

It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.

Why Your Body Will Love This Recipe

Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels. Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.

Cilantro Lime Cabbage Salad Recipe Ingredients

Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.

How To Make This Crunchy Cabbage Salad

Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.

Recipe Frequently Asked Questions

This recipe is already vegan and gluten-free.
Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

Looking For More Hearty Cabbage Recipes?

Fried Cabbage and Noodles with Tofu

Chickpea Salad with Cucumber and Cabbage

Noodles with Cabbage and Carrots

Asian Inspired Crunchy Cabbage Salad

Creamy Southwestern Chopped Cabbage Salad,