Print

MEDITERRANEAN CHOPPED SALAD

up close, top down view of mediterranean chop salad in a white bowl with items surrounding.

Mediterranean Chopped Salad is a delicious quick and easy salad, perfect for the warm weather months or whenever you’re craving a healthy bowl of leafy greens and veggies!

Ingredients

Scale
  • 2 heads of romaine, chopped
  • 1 can (14oz) chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, sliced in half
  • 1/2 cup kalamata olives, pitted (use whole or sliced)
  • 1/4 red onion, thinly sliced
  • vegan feta, crumbled (I used Violife)
  • 1/4 cup fresh parsley, chopped (optional)
  • salt + pepper, to taste

Vinaigrette

  • 5 tablespoons apple cider vinegar
  • 1 lemon, juice of
  • 23  teaspoons dijon
  • 1/2 teaspoon dried oregano

Instructions

In a large serving bowl, or individual serving bowls, layer the romaine, top with chickpeas, cucumber, olives, tomatoes, and red onion, and vegan feta. Drizzle dressing overtop and sprinkle with salt and pepper.

Serve with optional sliced avocado and chopped parsley.

Serves 2 – 4

Store: Leftovers can be stored in the refrigerator for up to 5 days, in a covered container.