Easy Loaded Mediterranean Salad
This Mediterranean Chickpea Salad is guaranteed to be on your meal rotation after the first bite you take! It's gluten free, easily comes together, and bursting with flavor!
Servings: 4 servings
Ingredients
Mediterranean Salad
- 30 oz chickpeas, drained and washed (2 cans)
- 12 oz marinated artichoke hearts, quartered
- 2 cups cherry tomatoes, halved
- 4 Mini cucumbers, sliced
- 1 red pepper, diced
- 1 small red onion, diced
- ¼ cup fresh basil, chopped
- 1 cup blueberries
- 1 tablespoon dried parsley
Lemon Vinaigrette Dressing
- ¼ cup fresh lemon juice
- Zest from 1 lemon
- 2 tbsps red wine vinegar
- 1 large garlic clove grated
- 1 -2 tbsps Dijon mustard
- ¼ teaspoon sea salt more to taste
- ¼ ground black pepper
- ⅓ - ½ cup extra-virgin olive oil
- ½ teaspoon dried oregano optional
Tofu feta
- 2 tablespoons warm water
- 2 tablespoons white miso
- 2 tablespoons light olive oil
- 3 tablespoons nutritional yeast
- 2 cloves garlic, minced
- ⅓ cup apple cider vinegar
- Juice from 1 lemon
- 1 tablespoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 14 oz package firm tofu, cubed
Instructions
For the Vegan Feta
- Start by making the marinade for the vegan feta by adding everything but the tofu into a bowl or container. Whisk together.
- Add the cubed tofu to a dish with a lid. Pour marinade over it, gently toss together, cover and place in fridge overnight or up to 24-48 hours before using.
For the vinaigrette
- Add all ingredients for the salad dressing together in a jar or bowl. Whisk, shake (if you have a lid) or use an immersion blended to fully combine. Set in the fridge until read to use.
For the Salad
- To a large salad bowl, add all the salad ingredients together and toss. Top with your vegan feta and drizzle on desired amount of dressing as desired.
Video
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