Mediterranean-style Chopped Salad
PREP 10 MIN•COOK NONE
Number of servings
1 tin of chickpeas (400g tin) drained & rinsed
100g cherry tomatoes halved
8 pitted kalamata olives roughly chopped
100g roasted red peppers, in brine drained & chopped
1 head of baby cos lettuce shredded just before serving
1 Lebanese cucumber chopped just before serving
2 wholemeal pita breads or pockets, mini (25g ea) (or gluten-free) warmed
1⁄3 cup (80g) cottage cheese
2 tsp Dijon mustard
2 tsp red wine vinegar or other vinegar
1 tsp honey (rice malt syrup or maple syrup)
1⁄2 tsp dried oregano
To make the dressing, blend all of the ingredients together until smooth with a high-speed blender or stick blender. Add a little water to thin the mixture if required and season with salt and pepper.
Combine chickpeas, tomatoes, olives and red peppers in a bowl.*
To serve, place lettuce into serving bowls.
Toss cucumber with chickpea mix, season with salt and pepper, and divide between bowls.
Drizzle with dressing and serve with warm pita bread.
*Refrigerate the salad after step 2 if not serving immediately, then add freshly chopped cucumber and shredded lettuce to serve.
1429 kJ / 341 cals
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