Vegan Mediterranean Chopped Salad with Lemon-Herb Vinaigrette
Total time20 min
Prep time20 min
Cook time0 min
4.6(22)
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Learn more →Ingredients
4 servings
For the salad
- 1 english cucumber, cut into ½-inch pieces
- 2 cups cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup roasted red peppers, drained and chopped
- ½ cup pitted kalamata olives, halved
- ¼ red onion, finely diced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- 1 tsp dried oregano
- ½ tsp ground turmeric
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
For serving
- ¼ cup dry-roasted or raw almonds, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, ground turmeric, salt, and black pepper until the dressing is uniform and slightly emulsified.
- 2
In a large mixing bowl, combine the cucumber, cherry tomatoes, chickpeas, roasted red peppers, Kalamata olives, red onion, parsley, and mint.
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