Recipe: Mediterranean Power Salad

Packed with fiber-rich chickpeas, antioxidant-loaded tomatoes and bell peppers, and heart-healthy olive oil, this Mediterranean power salad provides plant protein, supports digestion, and reduces inflammation. Refreshing, nourishing, and full of flavor—this is a salad your body will thank you for!

Prep Time

30 minutes

Makes

6 servings

Ingredients

Dressing:

⅓ cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 clove garlic, minced

½ teaspoon dried oregano

Black pepper, to taste

Salad:

1 (15-ounce) can low sodium chickpeas, drained and rinsed

2 cups cherry tomatoes, sliced in half

1 bell pepper (any color), cored and diced

1 large cucumber, halved lengthwise, seeded, and diced

½ cup whole Kalamata olives, pitted

¼ cup fresh parsley, chopped

¼ cup red onion or shallot, minced

2 tablespoons capers, drained and rinsed

2 scallions, thinly sliced

1 (6-ounce) block feta, diced

Preparation

In a small bowl, combine the olive oil, vinegar, garlic, oregano, and a pinch of black pepper. Whisk vigorously and set aside.
In a large bowl, combine the chickpeas, tomatoes, bell pepper, cucumber, olives, parsley, red onions, capers, and scallions. Pour dressing over the salad and toss well.
Add the feta, toss again, and serve at room temperature or chilled. This salad keeps well refrigerated for 3 to days. Do not freeze.