CHOPPED MEDITERRANEAN INSPIRED CHICKPEA SALAD
Finding a good no bake savory meal prep recipe can be so hard, so when I first created this chopped mediterranean inspired chickpea salad I knew it was a winner. I’ve already made this one multiple times for part of my Sunday meal prep because it’s so easy and SO delicious. Get your veggies and protein in a simple way by making this chopped salad.
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
Try out some of my other meal prep recipes if you’re looking for more:
- Banana bread baked protein oats
- Sun dried tomato and basil turkey meatballs
- Spinach and feta high-protein breakfast biscuits
- Sun dried tomato, feta, and basil egg muffins
- Orange cranberry quinoa salad
CHOPPED MEDITERRANEAN INSPIRED CHICKPEA SALAD
CHOPPED MEDITERRANEAN INSPIRED CHICKPEA SALAD
4
servings20
minutes0
Finding a good no bake savory meal prep recipe can be so hard, so when I first created this chopped mediterranean inspired chickpea salad I knew it was a winner. I’ve already made this one multiple times for part of my Sunday meal prep because it’s so easy and SO delicious. Get your veggies and protein in a simple way by making this chopped salad.
Ingredients
1 large 1 english cucumber, halved & cut into thirds
3 3 roasted red peppers
15 oz 15 can artichoke hearts, drained & rinsed
1/2 cup 1/2 pitted kalamata olives
15 oz 15 can chickpeas, drained & rinsed
8 oz 8 mozzarella ball, cut into small cubes
1/4 cup 1/4 olive oil
1/4 cup 1/4 red wine vinegar
juice of 1/2 lemon
1 tsp 1 salt + additional to taste
1/2 tsp 1/2 black pepper
1 tsp 1 dried oregano
1 tsp 1 dried basil
1 tsp 1 garlic powder
1/4 tsp 1/4 red pepper flakes
1/2 cup 1/2 fresh chopped basil leaves
Directions
- Clear off a large cutting board and add the cucumber, roasted red peppers, artichoke hearts, and olives to the center. Use a chef’s knife to carefully chop the ingredients into small pieces, switching directions to get evenly sized tiny pieces (you can also individually chop each ingredient if preferred).
- Once there are no big pieces left, add all of the vegetables to a large mixing bowl along with the chickpeas and mozzarella cheese.
- Toss to combine, then add the olive oil, red wine vinegar, lemon juice, and all spices. Add in the basil leaves. Toss again to fully coat.
- Transfer the salad in four even serving to airtight containers and let sit in the refrigerator for at least 8 hours to marinate. There will be liquid at the bottom on the mixing bowl/containers which is normal but feel free to disregard any excessive liquid.
How long do you roast the peppers?
How does the basil look at day 3? TIA
I love how it starts with “clear off a cutting board”! 😂
This salad is delicious. I was having a craving and it fit the bill. Don’t leave out the fresh basil, it makes the salad.
I was focused on clearing out items in my fridge/pantry by making this salad, so I had to make a few subs. I subbed in white beans, feta cheese, and parsley instead of what’s written. It still turned out *so* good. It’s crunchy, fresh, bright, and so flavorful. Perfect for the transition into spring weather and longer days!
One of my new favorite lunch meal prep recipes!! I subbed feta for the mozzarella for more of a Med taste, and I added a few chopped cherry tomatoes. I could eat this every week! 🤌🏼
Made this recipe but forgot the basil. Definitely making again and not forgetting the basil but also might add cherry tomatoes as well.
This is delicious! I did make a couple edits. First, I whisked the dressing ingredients together and then added them to the salad instead of adding them individually. Second, I made 1 and 1/2 times the dressing called for and used the extra to toss my chickpeas in and then roasted them. Kept them on the side and added at mealtime. I’m not typically a fan of the texture of chickpeas so I loved the crunch it added. Will def make this a regular in my weekly meal prep rotation.
Artichokes are a nope for me. Suggestions on a substitution?
Just made this for lunch meal prep and I love it! I added quinoa and chicken to make it more filling and protein packed – such a great combination of flavors in this salad!
Delicious salad and pretty easy to whip up. It makes a lot if it’s just for one person (my husband doesn’t like vinegar based salads) but my coworkers thought it was delicious!
I’ve been making big batches of this salad to bring for lunch at work and it’s been so yummy and easy! Thanks for the inspiration !!!
This is sooooo good! I have been making this to take to lunch throughout the week and I love it!
Made this for my family and my mother who doesn’t really eat veggies is obsessed.
This has become a staple in my weekly meal plan. I cannot stop eating it. I use feta instead of mozzarella and black olives but it’s such a good salad!
Made this for my niece’s college graduation luncheon today and it was fabulous! I used half kalamata and half black olives because of what I had. It was so nice to prep it yesterday and just pull it out to serve today!