Mediterranean Salad


  • Chickpeas
  • Cucumber
  • Red Onion
  • Tomatoes
  • Black Olives
  • Romaine Lettuce
  • Olive Oil
  • Mint
  • Oregano
  • Black Pepper
  • Salt
  • Cumin
  • Red Chili Powder


  1. Rinse and drain a can of chickpeas
  2. To a bowl, add the chickpeas, 1/3 c chopped red onion, 1 c quartered slices of cucumber, and 1/4 c sliced black olives
  3. Season mix with 2 tsp olive oil + salt and pepper to taste (about 1/4 tsp each) + pinch red chili powder, 1/4 tsp cumin powder, and 1 tsp oregano
  4. Garnish with fresh mint leaves
  5. Assemble salad: Tear apart the leaves from a head of Romaine into bite sized pieces and either mix with the chickpea mixture or add to a bowl and spoon chickpea mix on top (I keep them separate so the lettuce does not get soggy when leftovers are stored in the fridge, however, it does taste good and infuses the flavors into the lettuce)


Tearing (instead of chopping) Romaine lettuce, prevents the pink ends as the chopped ends oxidize.
This mix can also be used in the loaded sweet potato fries dish and in oh-so-yummy Mediterranean wraps

Published by M

Physician. Yogi. Lover of all animals, especially my dog.

2 thoughts on “Mediterranean Salad

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