Description
This 10-minute Mediterranean salad recipe with cucumber, chickpeas, feta, and Greek vinaigrette is a refreshing summer side.
Ingredients
Scale
- 6 oz. of fresh arugula
- 1 red pepper, roasted & julienned
- 1 can (15oz) chickpeas, drained and rinsed
- 1/3 cup of halved kalamata olives, pitted
- 1 small roma tomato, diced
- 1/2 cup of sliced cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup of crumbled feta cheese
Dressing:
- 1 tablespoon of red onion, finely diced
- 1 garlic clove, minced
- juice from 1 lemon
- 1/4 cup of red wine vinegar
- 1 teaspoon of dry oregano
- 1/3 cup of olive oil
- 1 tablespoon dijon mustard
- salt & pepper to taste
Instructions
Greek Vinaigrette:
- To a small bowl add, red onion, garlic, lemon juice, red wine vinegar, dry oregano, olive oil, dijon mustard, salt and pepper. Whisk until emulsified.
Salad:
- In a large bowl add baby arugula, roasted red pepper, chickpeas, kalamata olives, roma tomato, sliced cucumber, red onion and crumbled feta cheese.
- Drizzle with dressing and serve.
Nutrition
- Serving Size: 1 salad + dressing
- Calories: 358
- Sugar: 6 g
- Sodium: 749 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Carbohydrates: 27 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 5 mg
