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!
Cook Time 20 minutes
Course Main Course, Salad
Servings 2 servings
Calories 340 kcal


  • 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


  • 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.


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.
Keyword Gluten-free, Salad, Simple, Vegetarian

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating