Chopped Salad with Feta and Chickpeas
A refreshing chopped salad featuring crunchy romaine, bitter radicchio, creamy feta, and chickpeas, all dressed in a delicate vinaigrette. Perfect as a light meal or a side dish.
Ingredients
Salad Ingredients
- 1 cup romaine lettuce, chopped
- 1 cup radicchio, chopped
- 1 cup cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup chickpeas, drained and rinsed Canned chickpeas save time.
- 1/2 cup Feta cheese, crumbled Use a block for fuller flavor.
- 1/4 cup olives, sliced
- 1/4 cup parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, add the chopped romaine and radicchio, then toss in diced cucumbers, halved cherry tomatoes, and diced red onion.
- Fold in drained chickpeas, crumbled feta, sliced olives, and chopped parsley until everything is evenly distributed.
Make the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, and a pinch of salt and pepper until the dressing is glossy.
- Taste and adjust seasoning if necessary.
Combine
- Drizzle the dressing over the salad while gently tossing to coat the leaves and vegetables.
Serve
- Serve immediately, optionally topped with extra feta and parsley.
Notes
For best results, chop ingredients roughly the same size and keep the dressing light. Store leftovers in an airtight container without dressing.