Mediterranean Salad
With crisp veggies, salty feta, hearty chickpeas and a bright lemon vinaigrette, this easy Mediterranean salad recipe is so full of flavor!
Foto: Well PlatedIngredients
4 servings
- ½ cup thinly sliced red onion
- 5 ounces arugula (spinach, or mixed greens of choice)
- 1 (15-ounce) can reduced sodium chickpeas (rinsed and drained)
- ½ English cucumber (halved lengthwise, seeded, and sliced 1/4-inch thick (heaping 1 cup))
- 1 pint grape or cherry tomatoes (halved (scant 2 cups))
- 1 small red bell pepper (cut into 1/2-inch dice (1 heaping cup))
- ⅔ cup crumbled feta cheese
- Lemon vinaigrette
Steps
Place the red onion in a small bowl and cover with cold water. Let sit at least 5 minutes, then drain (this removes some of the harsh bite).
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 3/4 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.
Nutrition Facts
Macronutrients
Calories312
Source: Well Plated
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