Mediterranean Chopped Salad with Chickpeas
Crisp romaine, cherry tomatoes, and cucumber tossed with chickpeas, red onion, and Kalamata olives. Red wine vinegar and oregano dressing brightens the fresh vegetables. Crumbled feta cheese added at serving time keeps it from becoming soggy. Quick to assemble, perfect for meal prep.
Ingredients
- 1 head romaine lettuce, washed and chopped
- 1 cup grape tomatoes, cut in half
- 2 cups cucumber, chopped
- 15 ounce canned chickpeas, rinsed and drained
- ¼ red onion, diced
- ¼ cup Kalamata olives, cut in half lengthwise
- ½ cup crumbled feta cheese
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
Instructions
- 1
Combine lettuce, tomatoes, cucumber, chickpeas, red onion, and olives in a large bowl.
- 2
Whisk red wine vinegar, olive oil, and dried oregano in a small bowl.
- 3
Pour dressing over salad and gently toss to combine.
- 4
Refrigerate for 30 minutes or until ready to serve.
- 5
Top with crumbled feta cheese at serving time.
Tips
Add feta cheese just before serving to prevent the salad from becoming soggy.
Make and refrigerate up to 30 minutes ahead; add cheese at the last moment.
Good to Know
Refrigerate in an airtight container up to 2 days (without feta). Add cheese just before eating.
Chop vegetables and prepare dressing up to 1 day ahead. Assemble salad and refrigerate up to 30 minutes; add feta at serving time.
Serve chilled as a light lunch, side dish, or vegetarian main course.
Common Mistakes
Add feta cheese before refrigerating to avoid a soggy, watery salad.
Do not skip rinsing canned chickpeas to avoid excess sodium and starch affecting texture.