Name: Mediterranean Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: ⅓ cup extra-virgin olive oil; 3 tablespoon fresh lemon juice; 1 clove garlic (grated); 1 teaspoon dried oregano; 1 teaspoon ground sumac; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 2 romaine hearts (chopped, about 6 cups); 1 can chickpeas (15 oz, drained and rinsed); 1 English cucumber (diced); 1 cup cherry tomatoes (halved); ¼ cup red onion (thinly sliced); ⅓ cup Kalamata olives (pitted and halved); ½ cup crumbled feta cheese; ¼ cup fresh parsley (chopped); 2 tablespoon fresh mint (chopped); 1 ½ cup pita chips (lightly crushed)

Instructions

Make the dressing
Make the dressing:
In a jar, shake ⅓ cup olive oil, 3 tablespoons lemon juice, 1 grated garlic clove, 1 teaspoon dried oregano, 1 teaspoon sumac, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until emulsified.
Build the salad
Build the salad:
In a large bowl, combine 6 cups chopped romaine, 1 can chickpeas, the diced cucumber, 1 cup cherry tomatoes, ¼ cup red onion, ⅓ cup Kalamata olives, ¼ cup parsley, and 2 tablespoons mint.
Toss and serve
Toss and serve:
Pour the dressing over the salad and toss well. Top the Mediterranean salad with ½ cup crumbled feta and 1½ cups pita chips and serve right away.

Tips

Add the pita chips right before serving so they stay crunchy. For a gluten-free Mediterranean salad, skip the pita chips and add ½ cup toasted pine nuts or roasted chickpeas. Top with grilled chicken, salmon, or falafel to make it a complete meal.