Jazz up any meal with this Mediterranean Salad filled with olives, chickpeas, artichoke hearts, sun-dried tomatoes, and Manchego cheese. With minimal prep, this flavor-packed salad couldn't be easier to make.
Why you will love this
There is no shortage of flavors packed into this Mediterranean salad. There are briny olives, zesty artichokes, creamy chickpeas, roasted red peppers, tangy cheese, fresh parsley, and scallions.
A simple vinaigrette of olive oil and lemon juice brings the salad together.
One of the best things about this salad is that many of these ingredients are commonly found in your pantry and are ready to go, without any cooking.
With minimal slicing or dicing, this recipe is as easy as draining, dumping, and tossing! This is a great meal-prep, make-ahead dish.
For more pantry staple salads, try Greek Chickpea Salad and Corn Black Bean Salad.
Ingredient notes
- Spanish (pimiento-stuffed green olives) and kalamata olives add a briny flavor that pairs well with the other ingredients.
- Sun-dried tomatoes - Use oil-packed for their flavor and moisture. Mezzetta julienne-cut sun-ripened dried tomatoes in olive oil are my favorite and are always stocked in my pantry.
- Artichoke hearts - Use marinated artichokes for an extra layer of flavor.
- Manchego cheese is a firm Spanish cheese made from sheep's milk. It has an intense, almost zesty flavor, which pairs well with the briny flavors in this salad. To substitute, use other firm cheeses like Parmesan, Asiago, or Pecorino Romano.
- Fresh parsley adds freshness and serves as the "lettuce" in this salad. Arugula can also be used.
Step-by-step instructions
See the recipe card for complete instructions and ingredients amounts.
- Drain the olives, chickpeas, and sun-dried tomatoes. Slice the tomatoes if necessary.
- Drain the artichoke hearts and if they are whole, cut them into quarters.
- Drain the roasted red peppers and cut them into strips.
- Slice the cheese and scallions. Remove the parsley leaves from the stems.
- Combine everything in a large bowl. Toss to combine.
- Whisk the olive oil and lemon juice together. Pour over the salad and toss to coat.
- Serve immediately or refrigerate for up to 4-5 days.
Serving suggestions
- This salad keeps well so it's perfect to make ahead for lunches throughout the week.
- Serve with garlic bread or pita wedges for lunch or a light dinner.
- Pair as a side dish with grilled chicken, pork tenderloin, beef, or seafood.
- Delicious at room temperature so this is ideal for potlucks or buffets.
Tips
- This salad can be customized to your tastes or modified based on what you have in your pantry.
- The measurements of the ingredients are more of a guide than a hard-and-fast rule. If your supermarket carries these ingredients in different-sized jars, no problem. Add what you have available.
- Add salami or pepperoni to give the salad a meaty bite.
Equipment
Liquid measuring cup | Mixing bowl | Juicer
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Mediterranean Salad with Chickpeas and Olives
Ingredients
- 2 15.5 oz. cans chickpeas (drained)
- 1 9.5 oz. jar kalamata olives (drained)
- 1 5.75 oz. jar pimiento-stuffed green olives (drained)
- 1 12 oz. jar marinated artichoke hearts (drained and quartered)
- 1 8 oz. jar oil-packed sun-dried tomatoes (drained and sliced)
- 1 12 oz. jar roasted red peppers (drained and sliced)
- 4 scallions (chopped)
- 6 ounces Manchego cheese (cut into small pieces)
- 1 bunch fresh parsley (stems removed)
- ¼ cup olive oil
- 1 lemon (juiced)
- black pepper (to taste)
Instructions
- Drain the olives and chickpeas and add them to a large mixing bowl.
- Drain the artichoke hearts. Cut into quarters if necessary. Add to the mixing bowl.
- Drain the sun-dried tomatoes and roasted red peppers. Sliced them into strips. Add to the mixing bowl.
- Chop the scallions and cut the cheese. Add them to the mixing bowl along with the parsley. Toss together.
- In a small pitcher, whisk together the olive oil and lemon juice. Season to taste with black pepper. Pour over the salad and toss to combine.
- Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
Notes
- Avoid using softer cheeses like Monterey or Pepper Jack which can become gummy in the salad.
- There's no added salt in the vinaigrette. The olives and other ingredients provide enough sodium.
- The measurements of the ingredients are more of a guide than a hard-and-fast rule. If your supermarket carries these ingredients in different-sized jars, no problem. Add what you have available.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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