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Mediterranean chopped salad

Mediterranean Chopped Salad

A combination of whole grains, chickpeas, and loads of colorful vegetables.
Prep Time 15 mins
Cook Time 16 mins
Course Salad, Small Plate
Cuisine Mediterranean


  • 1 cup whole grains
  • 1 cucumber
  • 1/2 red bell pepper
  • 1 stalk celery
  • 1/2 bulb fennel
  • 1 cherry pepper seeds removed
  • 1 carrot
  • 1 plum tomato
  • 1/2 red onion
  • 2 cups spinach
  • 15 oz chickpeas rinsed and drained
  • 1/4 cup olive oil extra virgin
  • 2 tbsp white wine vinegar
  • 1 clove garlic
  • fresh basil
  • salt and pepper to taste


  • Cook the whoke grains according to the package instructions. We used a combination of red and white quinoa, millet, and buckwheat. I boiled 2 cups of water and added 1 cup of dried grains.
  • While the grains are cooking, chop all of the vegetables into tiny pieces. We used cucumber, red bell pepper, celery, fennel, cherry pepper, carrot, plum tomato, red onion, and spinach. You can use add whatever are your favorite salad vegetables.
  • Rinse the canned chickpeas and drain them.
  • To prepare the dressing, whisk together the extra virgin olive oil, white wine vinegar, garlic, salt and pepper, and herbs. We used a few basil leaves.
  • Combine all ingredients in a large mixing bowl and serve.


Keyword salad, vegetarian, whole grains