Mediterranean Chopped Salad

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  • Ingredients
    4 hard-boiled large EGGS, cooled to room temperature, peeled and quartered
    6 cups packed chopped romaine lettuce hearts
    1 cup halved cherry tomatoes
    1 cup chopped cucumber
    1 cup canned chickpeas, rinsed and drained
    1/4 cup pitted quartered Kalamata olives
    1/4 cup crumbled feta cheese
    2 Tbsp. red wine vinegar
    1 Tbsp. each finely chopped fresh parsley and chives
    1 tsp. Dijon mustard
    1/4 cup extra-virgin olive oil

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 380

    Total fat: 30 g
    Saturated fat: 5 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 13 g

    Cholesterol: 194 mg
    Sodium: 817 mg
    Carbohydrates: 16 g
    Fiber: 4 g
    Sugar: 4 g
    Protein: 12 g
    Vitamin A: 224 mcg
    Vitamin D: 1 mcg
    Folate: 168 mcg
    Choline: 170 mg
    Calcium: 142 mg
    Iron: 3 mg
    Potassium: 302 mg

    This recipe is an excellent source of choline, folate, vitamin A and protein.


  1. COMBINE lettuce, tomatoes, cucumber, chickpeas and olives in large bowl. TOP with feta cheese.

  2. WHISK together vinegar, parsley, chives and mustard in small bowl. ADD olive oil slowly, whisking until combined.

  3. TOSS salad lightly with dressing and DIVIDE evenly among 4 dinner plates. TOP with eggs.

Insider Info

  • Try packing this salad in a Mason jar, and take your salad to go. Add dressing immediately before eating.