Name: MEDITERRANEAN HERB AND OLIVE SALAD
Prep time: 20 min
Total time: 20 min
Ingredients: 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; 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

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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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.

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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:

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