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Home » Salads » Mediterranean Salad

Mediterranean Salad

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
July 28, 2022
4.81 from 31 votes


Last Updated July 28, 2022 | 0 Comments

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3.1K shares
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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.

Easy Vegetarian Chopped Mediterranean Salad with chickpeas, avocado, tomatoes, bell pepper, olives, and artichoke hearts.

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.

Easy Vegetarian Chopped Mediterranean Salad with chickpeas, avocado, tomatoes, bell pepper, olives, and artichoke hearts.

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.

Mediterranean Chopped SaladEasy Vegetarian Chopped Mediterranean Salad with chickpeas, avocado, tomatoes, bell pepper, olives, and artichoke hearts.

How to Make Mediterranean Salad

Make this amazing chopped salad in three simple steps:

  1. Combine the vinaigrette in a small bowl or mason jar until fully combined.
  2. Mix the salad ingredients (except for the avocado) in a large bowl and gently toss to combine.
  3. 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.

Easy Vegetarian Chopped Mediterranean Salad with chickpeas, avocado, tomatoes, bell pepper, olives, and artichoke hearts.

More Delicious Salad Recipes,

  • Shrimp Avocado Salad with Miso Dressing
  • German Potato Salad
  • Waldorf Salad Recipe
  • Crab Salad Recipe
  • Tabouli Salad Recipe (Tabbouleh)
Easy Vegetarian Mediterranean Salad with chickpeas, avocado, tomatoes, bell pepper, olives, and artichoke hearts.

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.

Mediterranean Chopped Salad

Mediterranean Salad

4.81 from 31 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
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.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Total Time 15 mins
Course Dinner, Lunch, Salad
Cuisine American, Mediterranean
Servings 6 servings
Calories 299 kcal

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
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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

Calories: 299kcal | Carbohydrates: 19g | Protein: 6g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 17mg | Sodium: 830mg | Potassium: 598mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2805IU | Vitamin C: 137mg | Calcium: 165mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chopped Mediterranean Salad, Mediterranean Salad, Mediterranean Salad Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

3.1K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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