Average Recipe
Prep Time
25 minutes
Cook Time
10 minutes

Serve this Mediterranean-inspired salad as light dinner or lunch. Add extra hard boiled eggs for more protein. I like to lightly sauté the drained chickpeas in olive oil before adding them to the salad. All of the components of this salad can be prepped and stored in individual glass containers or jars in your fridge in order to quickly put together a nutritious salad for lunch on the go!



1 large heads romaine lettuce chopped
1 large tomatoes cut into wedges
1 large English cucumbers sliced
½ small red onions thinly sliced
1½ cups cooked chickpeas rinsed and drained
3 hard boiled eggs peeled and cut into halves


6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 tablespoons minced parsley
1 tablespoons minced fresh basil
1 tablespoons minced fresh dill
¾ teaspoons fine sea salt