This Mediterranean salad is a tasty mix of fresh veggies, crunchy croutons, chickpeas and a zesty Italian dressing. The chickpeas and croutons together make a complete vegetarian protein. Its a flexible, crowd-friendly dish that works as a main course or side.
- 100g mixed leaves or rocket
- � cup Kalamata olives
- 1 small red onion, sliced
- 1 red capsicum, sliced
- 100g cherry tomatoes
- 425g tin chickpeas, drained & rinsed
- � bunch basil
- 4 slices sourdough bread
- 1 tsp garlic powder
- � tsp dried thyme
- � tsp dried basil
- 3 tbsp extra-virgin olive oil
- � tsp sea salt
- 1 clove garlic, minced
- 2 tbsp whole egg mayonnaise
- 2 tbsp red-wine vinegar
- � tsp dried oregano
- � tsp dried basil
- � tsp chilli flakes, optional
- 60mL extra-virgin olive oil
- Sea salt & freshly ground black pepper, to taste
- Start with making the croutons.
- Preheat the oven to 180�C (fan-forced). Line a baking tray with baking paper.
- Dice the bread into cubes. Toss well in the garlic, herbs, olive oil and sea salt.
- Lay in a single layer on a baking tray.
- Cook for 10-15 mins or until dried and crunchy. Allow to cool before adding to the salad.
- Combine all the other salad ingredients in a salad bowl.
- Place all the dressing ingredients into a medium-sized jar and shake well to combine. When youre ready to serve the salad, toss through enough dressing to coat all the ingredients.
- Once the croutons are cool, add to the salad.
- Serve immediately.
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