Looking for a delicious and healthy salad recipe to elevate your summer BBQs? I’ve got just the thing for the whole family will love! Dive into this Mediterranean Chopped Salad — a refreshing and vibrant dish packed with crisp veggies, filling chickpeas, fresh herbs and a zesty dressing.
If you’re heading out to a cookout this summer to make some of my personal favorite summer BBQ main dishes like Southern Style Pork Tenderloin, Guacamole Cheddar Burger or Eggplant burgers, you’ll want to offer a side dish that feels just as exciting. It’s natural to want to make a staple summertime side dish like potato salad, coleslaw or corn on the cob, but this Mediterranean Chopped Salad is so much more exciting! All of the vibrant colors combined with so many fresh vegetables in one bowl.
You can chop your veggies in any shape you enjoy, but I’m a big fan of bite size pieces for many reasons. When vegetables are cut into small pieces they’re not only easier to digest, but also much easier to chew, especially for young eaters. I also threw in a few handfuls of chickpeas for an added boost of protein.
When you toss everything together with fresh chopped herbs (your kids can even help you by tearing them into big pieces) and a zippy vinaigrette made with ingredients I can bet you already have in your pantry, you’ll be requested to make this tasty salad all summer long. This Mediterranean Chopped Salad looks like confetti in a bowl giving it tons of eye appeal and a perfect family friendly side dish for your summer barbecue!
Photos by Matt Armendariz
Mediterranean Chopped Salad
Ingredients
Mediterranean Chopped Salad:
- 1/2 cup chickpeas, rinsed and drained
- 2 persian cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, seeded and halved
- 3 scallions, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped parsley
Dressing Ingredients:
- 1 lemon, zested and juiced
- 2 tablespoons red wIne vinegar
- 1 tablespoon dijon mustard
- 1 garlic clove, minced
- 1 teaspoon honey or sugar
- 1 teaspoon cumin
- 1 teaspoon kosher salt divided
- 1/4 cup olive oil
Instructions
- In a large bowl add the first 7 ingredients and 1/2 teaspoon salt and stir to combine.
- In a small bowl whisk together the lemon juice, vinegar, Dijon mustard, garlic, honey, cumin, cardamom, and 1/2 tsp salt, to combine well. Whisk in olive oil.
- Drizzle the vinaigrette over the vegetables and toss to combine.
I hope you love it!
LOOKS DELICIOUS I’M DEFINITELY MAKING THIS RECIPE
Yum – thank you.
Sounds delics. What ratio of lime juice and salt do you use with the avocado?
Yum!
I make this type of salad all the time but the only ‘dressing’ I use is a very ripe avocado, salt and lime juice. The avocado usually breaks down and makes an awesome dressing.