Mediterranean salad is bursting with flavor. It is definitely a staple and is both filling as well as satisfying. You can fancy this up even more by adding some kalamata olives or chicken. It would be delicious served with some spanakopita or tiropita.
Mediterranean Salad
Full of nutrients AND flavor. This salad will be a showstopper at your next get-together or family dinner. It is simple and healthy.
Equipment
- blender or food processor for dressing
Ingredients
- 9 oz spinach or other lettuce
- 8 oz cherry tomatoes halved
- ½ red onion finely chopped
- 1 cucumber sliced thin into half circles
- 6 oz feta (I used fat-free)
Roasted Chickpeas
- 1 can chickpeas
- 2 tbs extra virgin olive oil
- 1.5 tbs minced garlic
- heavy dash oregano
- dash dill
- ¼ tsp pepper
Mediterranean Dressing
- ¼ cup lemon juice (1 large lemon)
- ⅓ cup greek yogurt
- ¼ cup extra virgin olive oil
- 1 tsp oregano
- 1 tbs + 1 tsp minced garlic
- dash dill
Instructions
- Start off by preheating your oven to 350. Drain the chickpeas and add to a bowl. Mix all of the ingredients together for the roasted chickpeas. Transfer the chickpeas to a foil or parchment-lined baking sheet. Cook for 30-40 minutes or until desired crunchiness.
- Proceed to chopping your veggies if you haven't already.
- Now it is time to make the dressing! Combine all of the ingredients in the food processor for about 1 minute or well-combined.
- Once all of your ingredients are ready, it is time to plate it! Top it all off with a drizzle of the dressing and devour the delicious salad you made.
Notes
The dressing should stay good for about 4 days in the fridge. The roasted chickpeas do not need refrigerated.