Mediterranean Salad

Prep Time20

Total Time20

Servings: Servings

Ingredients

Dressing

½ cup extra virgin olive oil
¼ cup red wine vinegar
1 ½ teaspoon(s) oregano dried
1 teaspoon(s) Dijon mustard
Salt and pepper to taste

Salad:

30 ounces chickpeas drained and rinsed; 2 (15 ounce) cans
10 ounces cherry tomatoes quartered
1 red bell pepper diced
¾ cup feta cheese crumbled
½ English cucumber cut into ¼ inch slices then quartered
½ red onion thinly sliced
¼ cup Kalamata olives chopped
¼ cup Castelvetrano olives chopped

Optional Garnishes:

lemon juice
Fresh oregano
Fresh mint
Fresh parsley

Instructions

For the Dressing

Add the olive oil, vinegar, oregano, Dijon mustard, salt, and pepper to a jar or container with a sealable lid. Shake to combine then set aside.
½ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 ½ teaspoon(s) oregano, 1 teaspoon(s) Dijon mustard, Salt and pepper

For the Salad

In a large mixing bowl, combine the chickpeas, tomatoes, bell pepper, feta cheese, cucumber, onion, and olives.
30 ounces chickpeas, 10 ounces cherry tomatoes, 1 red bell pepper, ¾ cup feta cheese, ½ English cucumber, ½ red onion, ¼ cup Kalamata olives, ¼ cup Castelvetrano olives
Pour in the dressing and stir to combine. Allow the salad to chill in the refrigerator for at least 30 minutes before serving.
Serve with extra dressing, fresh lemon juice, lemon wedges, fresh oregano, fresh mint, or fresh parsley if desired.
See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of salad. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition Facts

Mediterranean Salad

Serving Size

1 cup

Amount per Serving

Calories

252

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Cholesterol

Sodium

394

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.