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Mediterranean Chopped Salad

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.

Southern Living MARCH 2010

  • Yield: Makes 4 servings
  • Prep time:20 Minutes
  • Other time:10 Minutes

Ingredients

  • 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

Preparation

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.

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Mediterranean Chopped Salad recipe

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