Mediterranean Chickpea Chopped Salad

Ingredientes

For the Salad:

1 (14 oz) can water-packed artichoke hearts, drained, rinsed, and roughly chopped

3 roasted red peppers, cut into ½-inch dice (drained if jarred)

1 large English cucumber, unpeeled, cut into ½-inch dice

½ cup pitted Kalamata olives, roughly chopped

1 (15 oz) can chickpeas, drained and rinsed

1 (8 oz) ball mozzarella, cut into small cubes

½ cup fresh basil, finely chopped

For the Vinaigrette:

¼ cup olive oil

¼ cup red wine vinegar

Juice of 1 lemon

1 tsp garlic powder

1 tsp dried oregano

1 tsp kosher salt

½ tsp ground black pepper

Instruções

On a large cutting board, chop all salad ingredients as listed and transfer them into a large bowl.

In a separate small bowl or jar, whisk together all vinaigrette ingredients until emulsified.

Pour the vinaigrette over the salad and toss everything together until well combined.

Serve immediately or refrigerate—it keeps well and tastes even better as it marinates!

Note

This salad is lettuce-free, making it ideal for meal prep or summer picnics since it holds up beautifully in heat and stays crisp for days.

Comment below: What’s your favorite no-lettuce salad?

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