Greek Salad with Oil-Free Greek Dressing and Feta (vegan)

Author: Brand New Vegan
Adapted and Husband-Tested in Alice’s Kitchen 
Serves 4-6

Instead of discarding the water (aquafaba) from the chickpea can, save it and use it to make the dressing for the salad.  The dressing goes perfectly well with this Greek style salad.  I added a heaping tablespoon of hummus to the dressing to give it a bit more body.  The salad ingredients are pretty typical for a Greek salad, but I think adding some bow tie pasta would be an especially nice addition.  Make this for your next work day lunch or a picnic.

Dressing:
⅓ cup red wine vinegar
¼ cup aquafaba (garbanzo bean water/juice)
½ teaspoon Dijon mustard
1 heaping Tablespoon hummus
¾ teaspoon dried basil
¾ teaspoon dried oregano
¾ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
1 Tablespoon chopped kalamata olives 

Salad:
2 English cucumbers, chopped
1 red bell pepper, chopped
1 pint cherry tomatoes, sliced
½ small red onion, thinly sliced
15 oz can drained chickpeas, saving the liquid (aquafaba)
Handful fresh spinach
¼ cup kalamata olives, sliced 
¼ cup crumbled vegan feta

Drain the water/juice (aquafaba) from a can of Garbanzo Beans and save (we'll need ¼ cup for the dressing).  Save the beans too and we'll add those to the salad. 
Mix all Dressing Ingredients together.  Whisk or shake until thoroughly mixed and set aside. 
Chop cucumbers and bell pepper into bite-sized pieces and place in a large salad bowl.  Thinly slice the onion, and cut the cherry tomatoes in half and mix into the salad.  Add the chickpeas, spinach, and the dressing and toss to coat.  
Add as little or as much feta as desired and garnish with sliced Kalamata Olives, fresh Basil and/or Parsley. 

Notes:
Artichoke hearts, couscous, or bow tie pasta would make nice additions to this salad.
Reviewers added pepperoncini and sliced beets with good results.
One reviewer substituted capers for the olives in the dressing.

Nutritional Information: (1 of 6 servings) 140 calories; 4 g fat; 35 g carbohydrates; 7 g protein; 512 g sodium; 5 g sugars; 6 mg cholesterol; 6 g fiber; 51 mg vitamin C; 112 mg calcium