Mediterranean Chopped Salad


It’s beautiful outside! Finally, we can soak up one of those lunch-on-the-deck kind of weeks, and I have just the recipe for you. This mediterranean chopped salad is full of fresh, crunchy vegetables, fiber-laden chick peas and non-fat feta cheese for a guilt-free meal you’ll love.

That’s SO Jenn’s vibrant dressing adds a little healthy fat from olive oil, brightness from a touch of lemon juice (my favorite secret weapon!) and gives you that Greek-style taste from red wine vinegar and oregano. You’ll be ready for swimsuit season in no time!


1 (10 oz.) bag romaine lettuce

1 pint grape tomatoes, halved

1 seedless cucumber, quartered

1 (15.5 oz.) can chickpeas

About 3/4 cup non-fat feta

For the dressing

3/4 cup olive oil

1/4 cup red wine vinegar

1 1/2 teaspoons oregano

1/8 teaspoon lemon juice

1 teaspoon salt

Pinch of pepper to taste


Chop lettuce and transfer it to a large salad bowl.


Add cucumbers.


And tomatoes.


Toss in chickpeas.


Gently mix to incorporate.


In a small bowl, whisk together  olive oil, red wine vinegar, lemon juice, oregano, salt and pepper.

greek dressing

Pour over salad.


Top with crumbled feta.


Eat and enjoy in the sunshine!


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