I improvised this vibrant Mediterranean-style salad to share with my family for Boxing Day, and 100s of people asked me for the recipe on Instagram, so of course, I had to oblige and recreate it for you 💚
It’s incredibly easy to make, packed with fresh flavors, and brimming with nourishing ingredients like chickpeas, quinoa, and creamy avocado. You get incredible textures and flavors, from all the beautiful ingredients, from the tangy pickled onions to the toasted pine nuts. It’s perfect to add some color and nutrients to any table when hosting!
If you love this, try our Jennifer Garner Big Salad, Erewhon Kale & White Bean Salad, or Turmeric Quinoa Edamame Salad for three more shared salads built for the table. For more Mediterranean dinners, browse our Mediterranean Potato Tzatziki Bowl and Mediterranean Sheet Pan Pita Bowls.
Why I Love This Recipe (As a Nutritionist)
- High-Fiber: With 15 g of fiber per serving, this salad supports digestive health and keeps you feeling satisfied longer.
- Rich in Healthy Fats: Avocado and olive oil provide beneficial monounsaturated fats for heart health.
- Iron-Rich: The chickpeas and quinoa deliver 7 mg of iron per serving, supporting energy and oxygen transport in the body.
- Easy Meal Prep: This salad can be prepared in under 35 minutes and stored for up to three days, perfect for leftovers.
- Loaded with Freshness: Packed with vibrant vegetables, herbs, and a zesty dressing, it’s bursting with flavors.
Ingredient Notes
- Quinoa: A nutrient-dense grain that’s high in protein and contains all nine essential amino acids. Rinse it thoroughly before cooking to avoid bitterness. I like to add vegetable stock powder to infuse it with extra flavor.
- Chickpeas: These fiber-packed legumes add a hearty texture and are rich in both iron and protein.
- Avocado: Provides a creamy texture and healthy fats.
- Pickled Onions: Add a tangy kick to balance the richness of the other ingredients. You can use fresh red onions if pickled ones aren’t available.
- Fresh Mint: Elevates the salad with a refreshing aroma and flavor. Swap with parsley if needed.
How to make this recipe (summary)
Start by cooking the quinoa. Rinse it well and simmer with vegetable stock powder and water until the liquid is absorbed. Let it sit, covered, for a few minutes before fluffing with a fork.
Toast the pine nuts in a pan over medium heat until golden. Watch closely to avoid burning.
Whisk together the dressing ingredients: olive oil, lemon juice, apple cider vinegar, dried oregano, and maple syrup.
Assemble the salad by combining the mesclun, cooked quinoa, chickpeas, tomatoes, cucumber, pickled onions, olives, and avocado in a large bowl. Top with hummus, drizzle with the dressing, and toss to combine.
View recipe card below for detailed instructions.
Variations and Tips
- Protein Boost: Add crispy roasted tofu or tempeh for extra protein to turn it into a main meal.
- Nut-Free Version: Swap pine nuts with toasted sunflower seeds or pumpkin seeds.
- Make It Spicy: Add a sprinkle of chili flakes or a dash of sriracha to the dressing for a spicy kick.
- Meal Prep Friendly: Keep the dressing separate and add just before serving to prevent the salad from wilting.
- If you like this recipe, you’ll also love our Baked Harvest Salad, High-Protein Noodle Salad with Satay Sauce or Primavera Salad.
Why You’ll Love This Salad TLDR
- Fresh
- Satisfying
- Vibrant
- Nutritious
- Easy to make
Mediterranean Shared Salad
Ingredients
- ⅓ cup (55 g) quinoa - dry
- ½ tsp (1 g) low-sodium vegetable stock
- 4 cups (245 g) mesclun
- 2 cups (330 g) cooked chickpeas - cooked
- 7 oz (200 g) baby tomatoes - chopped in half
- ¼ cup (34 g) pine nuts - toasted
- 1 cucumber - finely diced
- ⅓ cup (55 g) pickled onions
- 20 kalamata olives - pitted and diced
- 1 avocado - diced
- ½ cup (45 g) fresh mint
- ¼ cup (60 g) hummus
Dressing
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) apple cider vinegar
- 1 tsp (1 g) dried oregano
- 2 tsp (10 ml) maple syrup
Instructions
- Prepare the quinoa: Rinse the quinoa thoroughly to avoid bitterness. Add to a small pot along with the vegetable stock powder and 2/3 cup of water. Bring to a soft boil, reduce to low heat, and cook covered for about 12 minutes, until all the water is absorbed. Remove from the stove and let it sit covered for 5 minutes. Fluff with a fork.
- Toast the pine nuts: Add to a small pan on medium to low heat, and cook until slightly golden, stirring regularly. Monitor closely to avoid burning.
- Prepare the dressing: Whisk together the olive oil, lemon juice, apple cider vinegar, oregano, and maple syrup.
- Assemble: In a large serving bowl, add the mesclun, chickpeas, tomatoes, pine nuts, cucumber, pickled onions, olives, and avocado. Top with hummus, drizzle with the dressing, and toss to combine.
Video
FAQ
Yes, it’s naturally gluten-free as written.
Store it in an airtight container in the fridge for up to three days. Keep the dressing separate.
Absolutely, bulgur, farro, or couscous would work well.
Parsley or cilantro are great alternatives with a fresh flavor profile.
Yes, just keep the dressing separate and add it before serving.
Straight from your kitchens.
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Aussi esthétique que délicieuse, facile a réalisée, j’ai beaucoup apprécié cette salade …que je mangerai d’ailleurs volontiers tous les jours.Merci Sarah
Merci beaucoup pour ce joli commentaire, Françoise, ça me fait très plaisir de savoir que vous avez aimé la salade 💚
Another winning recipe! Thank you for all you do…we love you!
Yay! So happy you loved it, Sharon! Thank you so much! I love having you here 💚
Another great recipe! Tasty, healthy, and fun to make
So happy you enjoyed it, thank you for sharing Km 💚
Loved this but where did you get that bamboo bowl?
It’s from Kmart Australia 🙂
Loved it! Been eating this on repeat for a few days. I subbed the mesclun for cilantro a few times based on what I had and that worked great too. The fresh mint and sweet dressing combined with the tart pickled onions and olives was great.
Thank you for your review Tatiana, so happy you enjoyed it 🥰
You’re going to love this Mediterranean Shared Salad recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!