Mediterranean Supper Salad Bowl (Printable)
Hearty Mediterranean bowl with crisp vegetables, chickpeas, feta and zesty lemon-herb dressing for a satisfying dinner.
# What You Need:
→ Salad Base
01 - 4 cups mixed greens (arugula, spinach, or romaine)
02 - 1 cup cherry tomatoes, halved
03 - 1 cucumber, diced
04 - 1 red bell pepper, diced
05 - ½ small red onion, thinly sliced
06 - 1 cup cooked chickpeas (or canned, rinsed and drained)
07 - ½ cup Kalamata olives, pitted and halved
08 - ½ cup feta cheese, crumbled
→ Lemon-Herb Dressing
09 - ¼ cup extra virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
13 - 1 teaspoon dried oregano
14 - ½ teaspoon sea salt
15 - ¼ teaspoon freshly ground black pepper
→ Optional Toppings
16 - ¼ cup toasted pine nuts
17 - Fresh parsley, chopped
# How To Make It:
01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until well emulsified.
02 - In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, chickpeas, and olives.
03 - Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
04 - Top with crumbled feta cheese, toasted pine nuts (if using), and fresh parsley. Serve immediately as a satisfying main course.
# Expert Suggestions:
01 -
- Everything comes together in under 30 minutes without any cooking required
- The combination of crisp vegetables, creamy chickpeas, and tangy feta feels indulgent while being incredibly nourishing
02 -
- Dressing the salad just before serving keeps everything crisp and prevents the greens from becoming soggy
- Letting the dressed salad sit for just 5 minutes before eating allows the flavors to meld together beautifully
03 -
- Warm the chickpeas slightly before adding them to the salad, which makes them taste freshly cooked rather than canned
- Massage a tiny bit of olive oil into the greens first if they seem dry or wilted