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Overhead of a tossed Mediterranean Chickpea Salad in a clear mixing bowl

Mediterranean Salad

This Mediterranean Salad is easy to make with healthy veggies, fresh herbs, Kalamata olives and chickpeas. It makes the perfect simple lunch and is naturally gluten-free, vegan, dairy-free with paleo, low carb, keto and Whole30 options. 

Course Salad, Side Dish
Cuisine American
Keyword healthy salad recipe, mediterranean salad, vegetarian salad
Prep Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 274 kcal
Author Kelly

Ingredients

  • 1 head of Bibb Butter lettuce or Small Romaine (or half a medium Romaine), washed + dried, chopped (about 2 - 2 ½ cups)
  • 1 large cucumber diced
  • 1 small red bell pepper diced
  • 1 cup cherry tomatoes halved
  • half of a small red onion peeled
  • 1 small avocado or 1/2 a medium avocado
  • 1/4 cup finely chopped parsley
  • 1/4 cup kalamata olives , pitted and chopped
  • 1 14-15 ounce can of chickpeas, rinsed and drained , omit for paleo, low carb, keto and Whole30 and add protein of choice. 
  • 1/2 cup crumbled vegan feta cheese , we like Violife + more for serving. Omit for paleo and Whole30 or sub with regular if not dairy-free.
  • Fine sea salt + freshly cracked black pepper , to taste

Vinaigrette

  • 1/4 cup Tbsp avocado oil or olive oil
  • 2 Tbsp fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon maple syrup or preferred sticky liquid sweetener such as sugar-free maple syrup or yacon syrup (omit for Whole30)
  • 1/2 teaspoon fine sea salt to taste
  • 1/4 teaspoon freshly-cracked black pepper to taste
  • 1 small clove garlic finely minced

Optional for serving

  • Gluten-free / grain-free tortilla chips , we like Siete Grain-free tortilla chips.

Instructions

To make the vinaigrette:

  1. Whisk all ingredients together in a bowl (or shake together in a jar) until combined.  Taste and add additional seasonings or sweetener if desired. Store in the refrigerator while you prepare the ingredients for the salad. Can store in the fridge for up to 4 days.
    Top view of blended greek salad dressing in a glass jar with a whisk

To Make The Salad:

  1. Use a sharp knife to chop the lettuce, followed by dicing the cucumber, red pepper, halve the cherry tomatoes then add them to a large salad bowl, placing all the ingredients next to each other.

    Peel the onion then cut into thin slices. Transfer to the salad bowl.

    Carefully cut the avocado in half, and remove the pit. Cut into cubes and transfer to the salad bowl.

    Overhead view of chopped cucumber, tomatoes, bell peppers, avocado and red onions side-by-side in a large clear mixing bowl to make a Mediterranean Chickpea Salad

  2. Carefully cut the avocado in half, and remove the pit. Cut into cubes and transfer to the salad bowl.

    Add the parsley, drained chickpeas and feta to the salad bowl.

    Season the salad with salt and black pepper.

    Overhead view of chopped cucumber, tomatoes, bell peppers, avocado, red onions, chickpeas, parsley, olives and feta side-by-side in a large clear mixing bowl to make a Mediterranean Chickpea Salad

  3. Drizzle the salad with the desired amount of the vinaigrette, and toss until evenly combined.

    Serve immediately, topped with extra feta cheese and black pepper if desired.

    Grab one tortilla chip to scoop up some salad and enjoy.

    Side view of a tossed Mediterranean Chickpea Salad in a white bowl

Recipe Notes

Store dressing separately from salad if possible. Refrigerate everything in airtight containers for 1-2 days

Nutrition Facts
Mediterranean Salad
Amount Per Serving (1 serving)
Calories 274 Calories from Fat 207
% Daily Value*
Fat 23g35%
Carbohydrates 14g5%
Fiber 6g24%
Sugar 5g6%
Protein 8g16%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.