Mediterranean Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, colorful Mediterranean salad with chickpeas, crisp vegetables, olives, cheese, and avocado in a bright lemon-Dijon vinaigrette. Quick to assemble and light enough for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups chopped romaine lettuce
- 1 cup canned chickpeas (drained and rinsed)
- 1 cup cucumber (diced )
- 1 cup cherry tomatoes (halved)
- ½ cup red onion (diced )
- 1 bell pepper (diced)
- ½ cup Kalamata olives (pitted and sliced)
- ½ cup feta cheese (cubed or crumbled)
- 1 avocado (diced)
- 2 tablespoons chopped fresh parsley
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic (minced)
- 1 teaspoon chopped fresh oregano
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 923mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 580mg
- Calcium
- 147mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 923MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.