From the Cook
From the Cook
1/3
Mediterranean Chopped Salad
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Instructions
1
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In a large bowl add the first 7 ingredients and 1/2 teaspoon salt and stir to combine.
2
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In a small bowl whisk together the lemon juice, vinegar, Dijon mustard, garlic, honey, cumin, cardamom, and 1/2 tsp salt, to combine well. Whisk in olive oil.
3
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Drizzle the vinaigrette over the vegetables and toss to combine.
My Calorie Intake
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Tips & Tricks (5)
- Emulsify Your Dressing 🌊Whisk the garlic, mustard, and vinegar together first, then slowly drizzle in olive oil while whisking constantly to create a creamy, stable emulsion that coats every vegetable perfectly.
- Dry Your Vegetables Thoroughly 💧Pat cucumbers, tomatoes, and bell peppers completely dry with paper towels after chopping to prevent excess moisture from diluting your dressing and making the salad soggy.
- Toast Your Chickpeas for Crunch 🥜Drain and pat chickpeas dry, then toss with a pinch of cumin and salt and roast at 400°F for 15 minutes to add crispy texture and deepen their nutty flavor.
- Add Herbs Just Before Serving 🌿Reserve your fresh parsley, cilantro, and scallions to fold in right before serving rather than mixing them early, as this preserves their vibrant color and fresh herbaceous notes.
- Massage the Dressing In 🤲After combining all vegetables, pour the dressing over and gently massage and toss for 1-2 minutes to allow the flavors to marry and the vegetables to absorb the vinaigrette evenly.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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