Your 5-Day Healthy Lunch Planner


Chopped Greek Salad

mediterranean-salad Kate Sears


  • 1/4 cup fresh lemon juice
  • 1 small garlic clove, minced
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 heads hearts of Romaine, chopped (about 12 cups)
  • 1 cup canned chickpeas (garbanzo beans), rinsed and drained
  • 1 small yellow bell pepper, diced (about 1 cup)
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup chopped cucumber
  • 1/2 small red onion, chopped
  • 1/4 cup pitted kalamata olives
  • 1/3 cup crumbled feta cheese
  • 1/4 cup fresh mint leaves
  • 2 whole-wheat pitas, toasted and halved


  1. Whisk together the first 5 ingredients (through black pepper) in a bowl. Slowly whisk in olive oil until well-combined.

  2. Place romaine in large serving bowl. Arrange chickpeas and next 6 ingredients (through feta) on top in sections. Sprinkle mint leaves over the salad. Drizzle the dressing over the salad just before serving, and toss. Serve with toasted pita halves.

  • Prep Time:
  • Total Time:

  • Add Greek style to a tossed veggie salad by tossing in olives, feta cheese, mint and a tangy olive oil vinaigrette.
  • Yield: Makes 4 servings (serving size: 3 1/2 cups salad, 1/2 pita, and 1 1/4 tablespoons dressing)

Nutritional Information

Calories per serving: 278
Fat per serving: 14g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 8g
Polyunsaturated fat per serving: 2g
Protein per serving: 9g
Carbohydrate per serving: 32g
Fiber per serving: 7g
Cholesterol per serving: 11mg
Iron per serving: 3mg
Sodium per serving: 537mg
Calcium per serving: 163mg