top of page


This Mediterranean salad is made with a bed of greens, veggies, fresh herbs, chickpeas and feta then tossed with a creamy Greek dressing. I love bringing this dish to family and friend gatherings because it comes together quickly and is a crowd pleaser! Enjoy this salad all year long as a main entree or side salad. GF, Vegetarian.

4-6 servings



  • 5 oz container of pre-washed salad greens (any combo of spinach, arugula, baby kale, butter lettuce, romaine)

  • 1 (15 oz) can chickpeas, rinsed and drained

  • 1 cup micro greens, optional

  • 1 bell pepper, diced (any color)

  • 1 cup cucumber, diced

  • 1 cup cherry tomatoes, halved

  • 1/2 cup cooked beets, sliced *(see note)

  • ¼ cup red onion, diced

  • ¼ cup pitted Kalamata olives, halved

  • ¼ cup firmly packed fresh dill (or parsley or basil)

  • 1/4-1/2 cup crumbled feta (or vegan feta)


  • ⅓ cup raw cashews

  • ⅓ cup water

  • 1 ½ Tbsp red wine vinegar

  • 1 medium garlic clove

  • 1 tsp pure maple syrup

  • 1 tsp dijon mustard

  • ½ tsp dried oregano

  • ½ tsp sea salt, more to taste

  • Freshly ground black pepper


  1. Assemble the salad: To a large serving bowl, add the greens, bell pepper, cucumber, tomatoes, onions, olives, feta and fresh herbs.

  2. Make the dressing: To a high-speed blender, add all the dressing ingredients and process on high until smooth and creamy, about 1-2 minutes. If you're using a regular blender, soak the cashews in hot water for 15 minutes, otherwise you won't get a smooth consistency.

  3. Serve: Drizzle with a generous amount of dressing (you may have some leftover dressing). Toss and serve immediately.

NOTE: *Vacuum-packed beets like the Love Beets brand is a great option without artificial ingredients.


Mediterranean Grain Bowl - Omit the greens and mix remaining ingredients with 2 cups of cooked quinoa or farro.

Recent Posts

See All


bottom of page