Mediterranean Salad
This Mediterranean salad is a delicious blend of crisp veggies, salty feta, hearty chickpeas, and a bright lemon vinaigrette.
Equipment
- Bowl
- knife
- cutting board
Ingredients
Vegetables
- 0.5 cup red onion thinly sliced
- 5 ounces arugula or spinach, or mixed greens of choice
- 1 can (15-ounce) chickpeas reduced sodium, rinsed and drained
- 1 pint grape or cherry tomatoes halved (scant 2 cups)
- 1 small red bell pepper cut into ½-inch dice (1 heaping cup)
Cheese and Dressing
- 0.67 cup feta cheese crumbled
- 1 batch lemon vinaigrette
Instructions
Preparation Steps
- Place the red onion in a small bowl and cover with cold water. Let sit at least 5 minutes, then drain.
- Place the arugula in a large bowl and drizzle lightly with the dressing. Toss to coat.
- Add the cucumber, cherry tomatoes, bell pepper, chickpeas, and drained red onion. Drizzle with a little more dressing then toss gently to combine.
- Last, add ¾ of the feta, and toss very gently. Add salt and pepper to taste. Sprinkle the remaining feta over the top.
- Divide between serving bowls and serve with additional dressing as desired.
Notes
Store the salad and any leftover dressing separately; the salad will last 1-2 days in the refrigerator, while the dressing will last up to a week.
Nutrition
Serving: 1servingCalories: 312kcalCarbohydrates: 28gProtein: 12gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 22mgPotassium: 744mgFiber: 8gSugar: 7gVitamin A: 2753IUVitamin C: 89mgCalcium: 251mgIron: 3mg
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