MEDITERRANEAN HERB AND OLIVE SALAD
Throw everything into a bowl, quickly mix up a dressing and you’ve got yourself a wholesome chop salad that requires no cooking, although does require a bit of chopping. Serve it on its own or with some grilled chicken, steak or shrimp. For ease and speed, I used olives already pitted.
Servings: 5
Calories: 438kcal
Ingredients
SALAD
- 15 oz can chickpeas garbanzo beans, rinsed and drained
- 15 oz can lentils, rinsed and drained
- 1 English cucumber, diced
- 1/2 cup green olives I used Castelvetrano, chopped
- 1/2 cup kalamata olives, chopped
- 1/2 cup diced red onion
- 1 green bell pepper, diced
- 1 cup chopped tomatoes
- 1/2 cup toasted pepitas
- 1/2 cup chopped fresh flat leaf parsley
- 1/3 cup chopped fresh cilantro
LEMON OREGANO VINAIGRETTE
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 1 small shallot, diced
- 1 garlic clove
- 1/2 cup ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- A good pinch of sea salt
Instructions
To make the vinaigrette:
- Combine all the ingredients in a jar with a screw-top jar. Shake well to combine.
- To make the salad, combine all the ingredients together in a large bowl. Add the dressing; toss gently to coat the salad. The salad will keep for two days in a sealed container in the fridge.
Nutrition
Calories: 438kcal | Carbohydrates: 44g | Protein: 16g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.004g | Sodium: 775mg | Potassium: 1074mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1215IU | Vitamin C: 41mg | Calcium: 320mg | Iron: 20mg