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Chickpea Mediterranean Salad

This Mediterranean Salad has been on the weekly rotation for the last few weeks. It’s a perfect balance of freshness and crunch with a bit of saltiness from the kalamata olives, and zestiness from the dressing.

Quick and easy to make, this Mediterranean Chopped Salad with chickpeas is ready in about 15 minutes. The oil-free dressing is super simple, yet packs plenty of flavor and juices that wrap around every bite!

Recipe Credit: The Simple Veganista

Nutrition Facts

  • Servings 4
  • Amount Per Serving
  • Calories 224
  • Total Fat 6.1g
  • Saturated Fat 0.8g
  • Cholesterol 0mg
  • Sodium 255.5mg
  • Total Carbohydrate 34.8g
  • Dietary Fiber 12.9g
  • Sugars 9.7g
  • Protein 11g
  • Vitamin A 154%
  • Vitamin C 25%
  • Calcium 13%
  • Iron 33%
  • Vitamin D 0%
  • Magnesium 24%
  • Potassium 26%
  • Zinc 19%
  • Phosphorus 20%
  • Thiamin (B1) 29%
  • Riboflavin (B2) 22%
  • Niacin (B3) 10%
  • Vitamin B6 24%
  • Folic Acid (B9) 136%
  • Vitamin E 8%
  • Vitamin K 425%

Recipe Allergies

Instructions

  • 1.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.
  • 2.Serve with optional sliced avocado and chopped parsley.

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Ingredients

  • 2 heads of romaine, chopped
  • 1 can (14oz) chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, sliced in half
  • ½ cup kalamata olives, pitted (use whole or sliced)
  • ¼ red onion, thinly sliced
  • vegan feta, crumbled (I used Violife)
  • ¼ cup fresh parsley, chopped (optional)
  • salt + pepper, to taste
  • Vinaigrette
  • 5 tablespoons apple cider vinegar
  • 1 lemon, juice of
  • 2 – 3 teaspoons dijon
  • ½ teaspoon dried oregano