Easy Chickpea Mediterranean Chopped Salad Recipe
The fresh, clean, and crisp flavors in this one bowl Easy Chickpea Mediterranean Chopped Salad will make you feel like a million bucks. It's so tasty, versatile, and meal prep friendly!
Equipment
- large salad bowl
- Cutting Board
- Knife
- Rubber Spatula
- Can opener
- Measuring cups and spoons
Ingredients
- 15.5 oz can chickpeas
- ¼ cup red onion
- ⅓ cup grape tomatoes
- ½ cup cucumbers
- ⅔ cup bell peppers, approx. 6 mini peppers
- ½ cup fresh beets
- pinch cracked pepper
- ¼ cup light greek dressing
Instructions
- Drain and rinse your chickpeas.
- Wash and dice all produce: red onion, grape tomatoes, cucumbers, bell peppers, fresh beets (I love the ones ready to go from 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.