Mediterranean Red Salad
A Mediterranean Red Salad made with a vibrant mix of red-hued ingredients, balanced by hearty chickpeas and creamy feta cheese. This flavourful salad is wonderfully versatile and can be enjoyed warm or cold.
Ingredients
Red Salad
- 400 g chickpeas
- 3 large red peppers
- 60 g feta cheese
- 1 red onion sliced
- 150 g sun dried tomatoes
- 100 g kalamata olives
- 1 tbsp vegetable oil
Salad Dressing
- 30 ml olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 garlic clove finely minced or grated
- 1 tbsp dried oregano
- 1 tbsp mustard
- salt and pepper to taste
Instructions
- Preheat the oven to 450°F or 230°C. Lightly oil the peppers with vegetable oil. Place everything on the baking sheet. Roast everything for about 30/40 minutes rotating half way until the peppers have a good amount of char marks. Once done, place the hot peppers in a bowl and cover with cling film or aluminium foil. Let them rest until cool. Gently remove the skins and the seeds from the inside of the pepper. Slice the peppers into strips.
- Add the peppers and the other salad ingredients, except the feta cheese, to a bowl.
- Mix together in a small jar all the ingredients and drizzle over the salad. Mix everything well until it's combined.
- Finish the salad by crumbling the feta cheese on top.
Nutrition
Calories: 384kcal | Carbohydrates: 54g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 989mg | Potassium: 1678mg | Fiber: 14g | Sugar: 20g | Vitamin A: 661IU | Vitamin C: 31mg | Calcium: 195mg | Iron: 7mg