Description
A vibrant Mediterranean salad featuring crisp romaine, refreshingly sliced cucumber, savory chickpeas, and briny kalamata olives. With a zesty lemon and olive oil dressing, this no-cook recipe is perfect for any occasion.
Ingredients
4 cups romaine lettuce, chopped
2 medium Persian cucumbers, sliced and deseeded
1 small red onion, thinly sliced and soaked
1 (15-oz) can chickpeas, drained
¼ cup pitted kalamata olives
½ cup crumbled feta cheese
3 tbsp olive oil
1 tbsp fresh lemon juice (substituted from red wine vinegar)
Instructions
1. Pat romaine dry and chop into 1-inch pieces.
2. Slicey cucumbers, deseed, and quarter.
3. Soak red onion slices in water for 10 minutes, then drain.
4. In a large bowl, combine romaine, cucumbers, chickpeas, olives, and soaked onion.
5. Whisk olive oil and lemon juice in a small bowl until emulsified.
6. Drizzle dressing over salad. Toss gently without breaking chickpeas.
7. Let rest for 10 minutes to allow flavors to meld. Top with feta and serve.
Notes
Soak red onion slices to mellow sharpness.
Use arugula for peppery flavor.
Shallots may replace red onion for milder taste.
White beans substitute chickpeas for silkier texture.
Goat cheese enhances tanginess compared to feta.
Let the salad rest for optimal flavor.
Serve with warm pita or halal-compliant grilled chicken (optional).
- Prep Time: 20
- Category: LUNCH
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg