Crunchy Mediterranean Salad

Crunchy Mediterranean Salad

Details

Broccoli, cucumber, tomato, chickpeas, olives, kale, fresh herbs and a refreshing red wine vinaigrette are the main components of this super healthy and delicious salad. While it's hearty enough for a main course, it also makes a great side salad.
  • Serves: 2 to 4
  • Active Time: 20 mins
  • Total Time: 20 mins
  • Views: 18,974
  • Success Rating: 98% (?)
    0% - I fed it to the dog
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Steps

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

Method

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.

13 Comments

  • Cassie B
    Cassie B
    This dish was easy and delicious. Next time I'll probably add some jalapeƱo to give it more of a kick. I sprinkled some tangy feta cheese on it this time. Yum.
  • Dave
    Dave
    Finished this task for the Plant Based Cooking Course. Here is the photo: https://lh6.googleusercontent.com/-A7zf18WAMZI/UnWvqQ0s8yI/AAAAAAAAKzs/NWvzwo-BLLA/w482-h642-no/IMG_20131102_181530.jpg Since raw onions are not my fav I sauteed them quickly and put them in the refrigerator for an hour. Tasty salad and ultra healthy.
  • Ken R Rouxbe Staff
    Ken R
    Great work Dave! And thanks for sharing the photo- it looks wonderful. Cheers!
  • Dave
    Dave
    Just an additional note: My wife and I had leftovers of this salad so we stored it in the refrigerator over night. Not soggy and flavors are enriched. Delicious. Not something you experience with many salads.
  • Chad S Rouxbe Staff
    Chad S
    Agreed Dave. With all the hearty ingredients used, this is one of those rare salads that marry flavors well when left to marinate.
  • Suzanne M
    Suzanne M
    Hi Dave, I just wanted to say that your photo is gorgeous! The colors of the salad look so vibrant against the white plate. I'm working on the Plant Based Cooking course, and will be making this salad on the weekend. Your picture is very inspiring, thanks for sharing!
  • Anne B
    Anne B
    This was a delicious surprise and the red wine vinegar dressing complemented it well. I used cavolo without the spines and chopped up everything very small, each mouthful had lots flavour. Salted the onions to mellow the pungency. I might try a smaller pulse next time as the chickpeas rolled off the fork a lot! Great combination and so fresh tasting!
  • Dawn T Rouxbe Staff
    Dawn T
    So glad that you liked the salad Anne. As for chickpeas rolling off the fork, a trick you might want to try, is to put the chickpeas in a ziplock bag and then smash them a few times with a pot or rolling pin. Actually, we often do this with chickpeas, we even go so far as to season and dressing them in the bag, before we smash them. It's like an instant side or salad, with no clean up :-)
  • John L
    John L
    This salad amazingly easy and tasty. But it never tells you to actually add the chickpeas. I placed them on the counter while making the recipe, and then three hours later, I was eating the dish wondering how I'd forgotten to put the chickpeas in the salad. It's still my fault, but I can see how it happened after retreading the recipe.
  • Dawn T Rouxbe Staff
    Dawn T
    So glad that you liked the salad John. As for the forgotten chickpeas, I maybe could have been more specific, but near the end of the recipe, I do say "Lastly, gently toss to combine all of the ingredients." I will have another look at the recipe to see if I couldn't make it just a bit more clear. Again, glad that you liked the salad. Cheers!
  • Jordan A
    Jordan A
    Great recipe! I took too much liberty in spicing it at first...added parsley, mint, and bit too much coriander seed. Fortunately, some quality olive oil and honey saved the day! Thanks!
  • Ken R Rouxbe Staff
    Ken R
    Great work Jordan! Way to go on balancing it out. ~Ken
  • Kathleen S
    Kathleen S
    This salad is very delicious and healthy. I have prepared it many times. My husband and our dinner guests love it. It is an excellent way to get broccoli and kale into our diet. Thank you Rouxbe.

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