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MEDITERRANEAN HERB AND OLIVE SALAD

March 13, 2023 by Lovoni + Leave a Comment

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With spring on its way, slowly but surely, I’ve been craving fresh, crunchy foods and a salad is usually the perfect place to start. Mediterranean Herb and Olive Salad is simple to make: throw everything into a bowl, quickly mix up a vinaigrette 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.

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MEDITERRANEAN HERB AND OLIVE SALAD
MEDITERRANEAN HERB AND OLIVE SALAD
MEDITERRANEAN HERB AND OLIVE SALAD
MEDITERRANEAN HERB AND OLIVE SALAD

Serve this up with Crispy Chicken with Lemon Butter. It’s a perfect combination. Or perhaps some Grilled Lemon Oregano Lamb Chops. Or top Mediterranean Herb and Olive Salad with some feta cheese, open a bottle of crisp white wine, tear up some crusty bread and you’ve got yourself a wholesome, very tasty meal.

MEDITERRANEAN HERB AND OLIVE SALAD
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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.
Prep Time20 mins
Total Time20 mins
Course: Salad
Servings: 5
Calories: 438kcal
Author: Lovoni

Ingredients

US Customary – Metric
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
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Filed Under: Fast & Fresh, Salads, Seasonal - spring & summer, Sides & Veggies, Vegetarian Tagged With: chickpeas, mediterranean salad, olive salad

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hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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