Mediterranean Chopped Salad
This nutrient dense salad is great for lunch, dinner or even a mid day snack. A fiber packed salad that is delicious and will keep you full all day long!
Ingredients
- 1/2 whole cucumber halved, seeded, chopped
- 3/4 cup grape tomatoes quartered
- 1/2 tsp salt
- 1 1/2 tbsp red wine vinegar
- 1 clove garlic minced
- 1 1/2 tbsp olive oil
- 1/2 cup canned chickpeas drained
- 1/4 cup kalamata olives
- 1/3 small red onion chopped
- 1/4 cup fresh parsley
- 1/4 cup feta cheese crumbles
- 1/4 cup walnuts chopped
- 1 head escarole or any lettuce type
Instructions
- Toss cucumbers and tomatoes with salt and drain in colander, let sit for 15 minutes.
- Whisk together vinegar and garlic in a large bowl. Whisking constantly, slowly drizzle in oil. Add drained cucumber-tomato mixture, olive oil, chickpeas, olives, onion, parsley, and chickpeas to toss, let sit for 5 minutes.
- Assemble your plate: lettuce, Mediterranean mixture, top with walnuts and feta cheese.
Notes
Option to cook your chickpeas by roasting in the oven at 425°F for 25-30 minutes with olive oil or cook them in a pan with olive oil until warm and crispy, about 10-15 minutes. If you cook your chickpeas, add them to the top of your salad with the walnuts and feta.