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  • michellecashchapma

Mediterranean Salad- vegan recipes, weeknight dinner, summer salads

Updated: Aug 15, 2023

Dairy Free, Egg Free, Vegan Recipes , Gluten Free, Summer Dinners, Weeknight Dinners, Healthy Dinners, Simple Dinners, Lettuce Free Salad, Dinner Salad, Summer Salads,



All ingredients divided in bowl with halved lemon and juicer
I love to add all the ingredients in their own space and mix at the end


I have vivid memories of my husbands mum visiting from Australia and spending (what seemed like) hours chopping vegetables for the largest and most delicious Fattoush you've ever had. What intrigued me was a salad without lettuce, but what captivated me was the light and refreshing taste that nobody could get enough of. As always, my culinary goals are to make it dairy free, egg free, somewhat healthy, and mostly homemade.

The idea behind this recipe was to recreate some of the components, saving some time without sacrificing flavor. Here is our go to recipe, but I encourage you to make it your own. If we're being honest here... we double this recipe more often than not. There is a fair amount of protein in the chickpeas, but go ahead and some steak, grilled chicken, or whatever else seems right to you.

Because of my husbands Lebanese roots, he adds a Lebanese bread, or even crushed up pita chips to the bottom of the bowl with the oil and lemon juice to sit while we make the rest.

Realistically, as a busy mum of three, ages six and under, I am always looking for fast, healthy, (sometimes) vegan recipes, that can be weeknight dinner. Summer salads are the way to go!

Mediterranean Salad- vegan recipes, weeknight dinner, summer salads



Ingredients


Remember to add what you'd like or what you have. The goal is always to give you inspiration to get creative in the kitchen with what you have and what works for your family

  • 1 bags mini cucumbers

  • 1/2 red onion

  • 1 red pepper

  • 1 bunch parsley

  • 1 container of cherry tomatoes

  • 1 can of drained and rinsed chickpeas.

  • Olive oil (about 1/4 of a cup)

  • Lemon juice (one large lemon)

  • Fresh ground pepper

Directions

  1. Wash and chop the first four ingredients

  2. Wash and halve 1 container of cherry tomatoes

  3. Add to a bowl with 1 can of drained and rinsed chickpeas.

  4. Add olive oil, lemon juice and fresh ground pepper

  5. Combine gently, place in refrigerator until ready to serve

This salad will last about 3 days in the fridge, but it honestly never makes it that long in our house! Let me know what variations you've made.

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