Mediterranean Mezze Salad

A vibrant mix of rocket, roasted peppers, artichokes, quinoa, olives, and crispy chickpeas—fresh, flavorful, and perfect for a wholesome lunch! 🌿

Serving: 4

Ingredients

Salad Ingredients:

• Large handful of rocket leaves
• 2 red roasted peppers
• 1 cup artichoke hearts (about 175g)
• ½ cup quinoa (100g)
• 1 cup olives (180g)

Mediterranean chickpeas:

• 2 x 400g chickpeas (2 x 14oz)
• 2 tsp olive oil
• 1 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp garlic powder
• Salt & pepper

Dressing:

• 1½ tbsp olive oil
• 2 tbsp lemon juice or apple cider vinegar
• 1 tsp garlic powder
• Handful of chopped fresh parsley (or more dried oregano)
• Salt & pepper
• 1 tsp maple syrup optional

Instructions 

1. Preheat the oven to 180C/350F.
2. To make the chickpeas, mix all the ingredients together and add to a baking tray. Bake for about 15-20 mins.
3. To make the quinoa, add to a pan with 1 cup (250ml) of cold water and bring to the boil. Cover and simmer for 12-14 mins, until all the water is absorbed. Leave to cool slightly.
4. To make the dressing, mix all the ingredients together.
5. Once the chickpeas and quinoa are ready, add them both to a large serving bowl. Chop the peppers and add them to the bowl with the rocket, artichokes, and olives. Pour over the dressing and mix well.

Notes:

• This will keep in a sealed tub in the fridge for up to 4 days.