Mediterranean Chopped Salad
A fresh, hearty Mediterranean chopped salad loaded with chickpeas, vegetables, herbs, olives and feta, tossed in a lemon-Dijon vinaigrette.
Equipment
- Large Mixing Bowl
- whisk
- Cutting Board
- Chef's knife
- Measuring cups and spoons
- Serving bowl or platter
Ingredients
Main
- 1 large head romaine lettuce
- 1.5 cups curly parsley loosely packed, chopped
- 16 oz canned chickpeas, rinsed and drained
- 3 count Persian cucumbers sliced or diced
- 1.5 cups cherry tomatoes halved
- 0.25 cup pepperoncinis thinly sliced
- 0.5 cup red onions thinly sliced (see notes)
- 0.25 cup kalamata olives pitted and sliced
- 1 cup feta cheese diced or crumbled
- 0.333 cup olive oil
- 1 lemon juice of 1 lemon
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 0.5 tsp dried oregano
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
Instructions
- In a large bowl combine chopped romaine and parsley and toss to mix.
- Top the greens with rinsed chickpeas, cucumbers, cherry tomatoes, pepperoncinis, red onion, olives and feta.
- Whisk together olive oil, lemon juice, Dijon mustard, garlic powder, oregano, salt and pepper to make the dressing; adjust seasoning to taste.
- Drizzle the dressing over the salad and toss until everything is evenly coated; serve immediately.
Notes
For milder onion flavor, soak thinly sliced red onion in cold water for 5–10 minutes and drain before adding. Make the dressing ahead and store separately to keep the greens crisp. Leftovers keep well refrigerated for 2–3 days; toss again before serving. Feel free to swap chickpeas for cannellini beans or add grilled chicken for extra protein.