Santorini Salad

Santorini Salad

Well… we might not be travelling in Europe right now, but let’s eat like we are.
A beautiful, fresh and simple salad. I’ve added chickpeas to bulk it out a bit, so it fills you up for a good amount of time and keeps you satisfied.
Servings 4
Calories 579 kcal

Ingredients
 
 

  • 1 cup rocket leaves chopped
  • 400 g canned chickpeas drained & rinsed
  • 1 cup cherry tomatoes sliced
  • 1 lebanese cucumber thinly sliced
  • 1/2 cup mint leaves chopped
  • 1/2 cup parsley leaves chopped
  • 1/2 cup dill chopped
  • 1/2 red onion thinly sliced
  • 2 tablespoons capers rinsed
  • 1/3 cup parmesan cheese grated or shaved
  • 4 slices sourdough bread toasted, to serve (optional)

Dressing

  • 1/2 cup extra virgin olive oil
  • 1 lemon zest & juice
  • 1 teaspoon garlic crushed
  • 1/2 teaspoon oregano dried
  • 2 anchovy fillets chopped

Instructions
 

  • For the salad: Place the rocket, chickpeas, cherry tomatoes, cucumber, mint, parsley, dill, red onion and capers in a large bowl. Combine well.
  • For the dressing: Mix all the ingredients together in a small jug or bowl.
  • Drizzle the dressing over the salad and combine gently. Top with the grated or shaved parmesan.
  • Option to serve: Toast or grill sourdough pieces, drizzle with extra virgin olive oil and top with the salad.

Nutrition

Calories: 579kcalCarbohydrates: 57gProtein: 17gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 7mgSodium: 927mgPotassium: 608mgFiber: 9gSugar: 7gVitamin A: 1682IUVitamin C: 43mgCalcium: 240mgIron: 6mg

Keywords

Salad
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