Mediterranean Chopped Salad

Chopped romaine hearts hold up well when tossed with the chickpea mixture in this Mediterranean salad recipe. Sprinkle with goat cheese for a finishing touch.


Makes 4 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Other Time: 10 Minutes


1 (15 1/2-oz.) can chickpeas, drained, rinsed, and patted dry
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon olive oil
1 garlic clove, minced
2 romaine lettuce hearts, chopped
1 (12-oz.) jar roasted red bell peppers, drained and coarsely chopped
1/2 cup golden raisins
1/3 cup bottled balsamic vinaigrette
1/4 cup chopped fresh basil
3 ounces goat cheese, crumbled


1. Sauté chickpeas, salt, and pepper in hot oil in a skillet over medium-high heat 8 minutes. Stir in garlic, and cook 30 seconds to 1 minute or until chickpeas are golden brown. Remove from heat, and let stand 10 minutes.

2. Toss together romaine lettuce, chickpea mixture, and remaining ingredients. Serve immediately.

March 2010