Crunchy Mediterranean Salad
- Serves: 2 to 4
- Active Time: 20 mins
- Total Time: 20 mins
- Views: 18,351
- Success: 98%
Step 1: Preparing the Salad• 1 cup cooked chickpeas (or 1 - 15 oz can)
• 1 cucumber
• 20 grape tomatoes
• 1 broccoli crown, (approx. 1 cup florets)
• 1 small red onion (approx. 1/2 cup chopped)
• 1/2 bunch kale
• 1/4 cup Kalamata olives
• 1 small clove garlic
• 3 tbsp sherry vinegar or red wine vinegar
• 2 tbsp fresh herbs (basil, parsley and/or thyme)
• 3 tbsp extra-virgin olive oil
• sea salt, to taste
• freshly ground black pepper, to taste
If you do not have cooked chickpeas, you can either use canned chickpeas (beans such as cannellini beans would also work) or you can cook some dried chickpeas according to the lesson on How to Cook Dried Legumes.
To prepare the remaining ingredients, dice the cucumber into 1/2-inch cubes and then finely dice the red onion. Place them both into a large bowl. Next, halve the grape tomatoes and add to the bowl. For the broccoli, cut the crown into quite small florets.
Basically, the vegetables should all be roughly the same size so you get a nice mouthful of all the different vegetables. Clean the kale and tear or cut it into smaller pieces and add to the bowl. Finely chop the olives and add to the mix.
Next, mince the garlic and place into a small bowl or jar. Add the sherry vinegar followed by the olive oil. This dressing is meant to be rather tart; however, the amount of vinegar and oil can be adjusted to your liking. Add a good pinch of salt and some pepper and then whisk or shake the jar to combine. Once done, pour this over the salad.
If using fresh basil, which is really nice, simply tear the leaves into big pieces and add to the salad. If using herbs such as thyme or parsley, chop them first and then add them to the salad.
Lastly, gently toss to combine all of the ingredients. Taste for seasoning, adding more salt and pepper as needed.
This delicious salad makes a great meal, or it can be served as a refreshing and healthy side.