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Mediterranean Chickpea Chopped Salad

This Mediterranean Chickpea Chopped Salad is fresh, colorful, and packed with plant-based protein and fiber. Crisp romaine, crunchy cucumbers, juicy tomatoes, olives, and tangy banana peppers are tossed in a simple homemade Dijon vinaigrette for a satisfying salad that's perfect for lunch, meal prep, or an easy side dish. Naturally gluten-free and easily made dairy-free by omitting the feta.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: lunch, Main Course, Salad
Ingredients Method Notes

Ingredients
  

Salad
  • 1 large head romaine lettuce chopped
  • 1 15-ounce can chickpeas, drained, rinsed, and patted dry
  • 1 English cucumber diced
  • 1 cup cherry tomatoes halved
  • ½ small red onion finely diced
  • ¼ cup sliced banana peppers
  • ¼ cup pitted Kalamata olives halved
  • ¼ cup sliced green olives
Dijon Vinaigrette
  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons banana pepper juice
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt or to taste
  • ¼ teaspoon black pepper
Optional Toppings
  • ¼ cup crumbled feta cheese
  • Fresh parsley chopped
  • Fresh cracked black pepper

Method
 

  1. Wash and thoroughly dry the romaine lettuce. Chop the lettuce, dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and slice the olives if needed.
  2. In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, Dijon mustard, banana pepper juice, oregano, garlic powder, salt, and pepper until smooth and emulsified.
  3. In a large serving bowl, combine the romaine, chickpeas, cucumber, tomatoes, red onion, banana peppers, Kalamata olives, and green olives.
  4. Pour the dressing over the salad and toss gently until everything is evenly coated.
  5. Top with feta cheese, parsley, and freshly cracked black pepper if desired. Serve immediately.

Notes

For meal prep, store the dressing separately and toss with the salad just before serving to keep the lettuce crisp.
Add grilled chicken, shrimp, or salmon for additional protein.
The salad dressing can be made up to 5 days in advance and stored in the refrigerator. Shake or whisk well before using.
If you prefer a milder onion flavor, soak the diced red onion in cold water for 10 minutes, then drain before adding to the salad.