Mediterranean Chopped Salad

Name: Mediterranean Chopped Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 serving
Ingredients: 15.5 oz can chickpeas; ¼ cup red onion; ⅓ cup grape tomatoes; ½ cup cucumbers; ⅔ cup bell peppers; 2 tbsp fresh dill; ½ cup fresh beets; ½ cup feta cheese; pinch cracked pepper; ¼ cup light Greek dressing

User Reviews

4.8

12 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
6
Course
Side Dish, Salad, Appetizer, Lunch
Cuisine
Mediterranean

Mediterranean Chopped Salad

Ava Cruz

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The fresh, clean, and crisp flavors in this one bowl Mediterranean Chopped Salad will make you feel like a million bucks. It's so tasty, versatile, and meal prep friendly!

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Ingredients

Servings

15.5 oz can chickpeas
¼ cup red onion
⅓ cup grape tomatoes
½ cup cucumbers
⅔ cup bell peppers approx. 6 mini peppers
2 tbsp fresh dill chopped
½ cup fresh beets
½ cup feta cheese
pinch cracked pepper
¼ cup light Greek dressing

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Instructions

Drain and rinse your chickpeas.
Wash and dice all produce: red onion, grape tomatoes, cucumbers, bell peppers, fresh beets (I love the pre-cooked ones Trader Joes), and dill.
Next, add the vegetables to your salad bowl and toss with cracked pepper and Greek dressing.
Then, toss in feta cheese.
Enjoy your salad as is or grab your favorite pita bread. I also love it on a bed of greens with grilled chicken!

Notes

This salad recipe is vegetarian and also gluten free. To make it dairy-free/vegan, omit the feta cheese and/or use a dairy-free alternative. Do, however, make sure to check your dressing for ingredients that may fall outside of these categories.
Store in the fridge in an airtight container. Note that the salad is packed with fresh veggies, which means there may be some excess water. Just use a slotted spoon when scooping to drain any extra liquid.
I would not recommend freezing this recipe. Love it for meal prep, though, as it is lettuce-less. You don’t have to worry about any greens getting soggy. However, if you’re planning to put it with protein or on a bed of fresh greens, do that immediately prior to serving.
Dill is a delicate herb, so wait to wash until you use it. Submerge in lukewarm tap water and stir to remove the dirt. Place on a clean dish towel and pat dry. Then, strip the leaves away from the stems. I find kitchen scissors best for this. Lastly, chop the leaves finely.