This Mediterranean Salad Recipe overflows with tangy feta, chopped avocado, and bright and colorful vegetables, including artichoke hearts, bell pepper, cucumber, and sweet tomatoes. Tossed in a light and delicious herb vinaigrette, this salad is perfect on hot summer nights when it’s too hot to cook.
Mediterranean Chickpea Salad
There are few things in this world better than a great chopped salad, and this easy 20-minute Mediterranean salad recipe is one of my absolute favorites. Filled with classic Mediterranean ingredients including olives, cucumbers, cherry tomatoes, and garbanzo beans, it’s drizzled with a light, refreshing, and absolutely delicious vinaigrette filled with herbs.
Perfect for lunch, dinner, parties, and family gatherings, if you love Greek salad, you’ll really love this chopped Mediterranean salad.
Mediterranean Salad Ingredients
- Fresh veggies: cherry tomatoes, red onion, bell pepper, cucumber
- Canned artichoke hearts
- Olives
- Beans: garbanzo beans or white beans recommended
- Pepperoncini
- Feta cheese
- Extra virgin olive oil
- Red wine vinegar
- Fresh garlic
- Lemon juice
- Fresh herbs: oregano, rosemary, parsley
Serving Suggestion
This salad is great with sliced chicken breast (I highly recommend trying my Greek chicken marinade), shrimp, or salmon. Crispy falafel would also make a great addition.
Serve it with a side of warm pita bread and creamy hummus.
How to Make Mediterranean Salad
Make this amazing chopped salad in three simple steps:
- Combine the vinaigrette in a small bowl or mason jar until fully combined.
- Mix the salad ingredients (except for the avocado) in a large bowl and gently toss to combine.
- Just before serving, add the avocado to the salad and drizzle with the fresh herb vinaigrette. Gently toss to combine.
You can prepare this salad up to a few hours ahead of time. Wait to add the vinaigrette and avocado until just before serving.
Have you tried making this Mediterranean Salad Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes. I always love to see what you’re cooking in the kitchen.
RECIPE CARD
Mediterranean Salad
Ingredients
- 1 (19 ounce) can chickpeas - rinsed and drained
- 1 (15 ounce) can artichoke hearts - roughly chopped
- 1 large English cucumbers - chopped (peeling optional)
- ½ small red onion - diced
- 1 red bell pepper - seeded and diced
- 1 yellow bell pepper - seeded and diced
- 1 orange bell pepper - seeded and diced
- 10 ounces grape tomatoes - halved
- 1 cup Kalamata olives - pits removed and halved
- 4 ounces feta cheese - crumbled
- 1 cup pepperoncini - chopped
- 1 large avocado - chopped
For the Vinaigrette
- 1 tablespoon fresh oregano - minced
- 2 teaspoon fresh rosemary - minced
- 2 tablespoon fresh parsley - chopped
- 2 tablespoon olive oil
- ½ lemon - juiced
- 2 tablespoon red wine vinegar
- 2 cloves garlic - minced
- salt + pepper - to taste
Instructions
- Prepare the vinaigrette: In a small bowl whisk together all of the ingredients for the vinaigrette until fully combined.
- Combine all of the ingredients for the salad (except for the avocado) in a large bowl and gently toss to combine.
- Just before serving, add the avocado to the salad and drizzle with the fresh herb vinaigrette. Gently toss to combine.
Jessica’s Notes
- For additional protein, serve with sliced chicken breast or grilled shrimp.
- Leftovers will keep in an airtight container for 2-3 days when stored in the refrigerator. For best results, keep the vinaigrette separate from any salad that you don’t plan on enjoying immediately.
- The vinaigrette will keep for up to 1 week when stored in an airtight jar or container in the refrigerator.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
My go to salad when hosting dinner and always receive compliments on this salad.
Thanks for passing along your guests compliments, Sally 🙂