Fab 4 Lunch: Mediterranean Salad

Recipes / 
Fab Four Mediterranean Salad

Looking for easy-to-prepare lunch that's big on nutrition, taste, and will help keep your blood sugar balanced all afternoon?

Here's my go-to spring to summer salad that I've been having on repeat, and the leftovers can easily become a toddler lunch or protein rich snack!

  • Prep Time

    5 minutes

  • Total Time

    25 minutes

  • Servings

    1-2

  • Freezer Friendly

    No

Ingredients

Bowl:

  • 1 bag arugula
  • 2 Bell peppers
  • 1 cup cherry tomatoes
  • 1 medium cucumber
  • ½ cup fresh flat leaf parsley
  • ¼ juiced lemon
  • ½ red onion
  • Salt and pepper to taste
  • 1 cup hummus
  • ½ cup olives

Protein + Marinade:

  • 3 oz. garbanzo beans or oven roasted chicken
  • 2 tablespoons Extra Virgin Olive Oil, Organic
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • Salt and Pepper

Dressing:

  • ½ teaspoon black pepper
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon sea salt
  • 2 tablespoons Extra Virgin Olive Oil, Organic
  • ¼ cup red wine vinegar

or Greek Yogurt Dip/Dressing:

  • ½ juiced lemon
  • 4 minced garlic cloves
  • 1 container plain Greek yogurt

Directions

  1. Preheat oven to 400°. Bake chicken or garbanzo beans (or both) for 15-20 minutes.
  2.  For the marinade, add oregano, salt and pepper, and squeeze of lemon juice to a bowl.
  3. Toss oven-toasted garbanzo beans and or oven-roasted chicken tenders in the marinade.
  4. Chop all the veggies into small bit-sized pieces, add to a serving bowl.
  5. For the dressing, mix all ingredients until an emulsion is created and set aside.
  6. Add the cooked chicken and garbanzo beans to the salad.
  7. For Greek yogurt dip, mix ingredients together, add dollops to bowl. This step is optional.
  8. Drizzle with homemade dressing, and top with hummus and olives.

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