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Mediterranean Salad

Photo: Kate Sears; Styling: Gerri Williams for James Reps

Prep time 25 mins
Cook time 5 mins

Serves: 8


  • 1 1/2 teaspoons whole fennel seeds
  • 1 15.5-oz. can chickpeas, drained and rinsed
  • 2/3 cup extra-virgin olive oil
  • Salt and pepper
  • Zest of 1 lemon
  • 6 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh oregano, or 1 1/4 tsp. dried
  • 2 tablespoons chopped fresh mint leaves, or 1 1/4 tsp. dried
  • 4 cups chopped romaine lettuce
  • 2 cucumbers, cut into 1-inch pieces
  • 1 14-oz. can hearts of palm, drained, cut into 1-inch pieces
  • 1 12-oz. can artichoke hearts, drained and quartered
  • 6 ounces feta, broken into chunks
  • 2/3 cup pitted kalamata olives
  • 1 12-oz. jar roasted red peppers, drained, cut into strips
  • 1 small bulb fennel, quartered, cored, sliced very thin

Nutrition Information

  • calories 319
  • fat 25 g
  • satfat 6 g
  • protein 8 g
  • carbohydrate 18 g
  • fiber 7 g
  • cholesterol 19 mg
  • sodium 799 mg

How to Make It

  1. Place fennel seeds in a medium skillet over medium heat and cook, tossing, until fragrant, 2 to 3 minutes. Add chickpeas and 1 Tbsp. oil. Season with salt; sauté until warmed through, about 2 minutes. Transfer to a bowl to cool. In a separate large bowl, whisk remaining oil with lemon zest and lemon juice, oregano and mint. Season with salt and pepper.

  2. Toss lettuce in a third bowl with 2 Tbsp. dressing. Arrange lettuce on a large platter. In the same bowl, toss chickpea mixture with 2 Tbsp. dressing. On top of lettuce, arrange each of remaining ingredients in rows. Serve with remaining dressing on the side.

Also appeared in: All You, December, 2014, Holiday Entertaining Special Issue;