Warm Mediterranean Salad

I feel like this recipe isn’t really a recipe since I’ve made this countless times, changing it up a bit here and there throughout its rotation in my kitchen.

What remains constant, though, are the Mediterranean flavors woven throughout the dish- a good dose of chickpeas for protein and fiber, kalamata olives for a briney bite, artichokes and kale because vegetables are a must and a solid helping of farro because it’s my favorite grain and adds a nice chewy texture. There is, of course, feta on top because cheese is a staple around here and its saltiness is perfect.

Overall this is a super simple dish with simple flavors and perfect for weeknight cooking.

warm mediterranean salad

(serves 4)

This is a filling, vegetarian weeknight meal that comes together quickly.  This dish can be eaten by itself or combined with a hearty grain, served atop a bed of mild greens such as butter lettuce, or both, as I did!  Leftovers will hold up for a few days and make a perfect lunch.

  • 2 tbs olive oil
  • 1 can chickpeas, rinsed and drained
  • 2 cups frozen artichoke hearts, thawed and chopped
  • ½-1 tsp dried thyme
  • ½-1 tsp dried basil
  • 1 tsp sumac
  • ½ cup kalamata olives, coarsely chopped
  • 1 ½ cups roughly chopped kale
  • 1 preserved lemon slice (bought my jar at Trader Joe’s), chopped or juice of ½ a lemon
  • sea salt + pepper
  • cooked farro, for serving (optional)
  • feta cheese, for topping (optional)
  • capers, for topping (optional)

Place a medium sauce pan over medium heat.  Add the olive oil.  Once hot, add the chickpeas and artichokes and cook, stirring frequently, until everything is just heated through, about 5-7 minutes.  Add olives, kale and preserved lemon and stir everything to combine.  If needed, Let cook another 2-3 minutes.  Season with sea salt and freshly cracked black pepper to taste.

This great on its own, but I served mine atop a bed of butter lettuce with a hefty scoop of farro.  I also drizzled a simple lemon vinaigrette (olive oil, lemon juice, salt + pepper) over everything and finally, I threw some feta on top because it’s so necessary.

**To make vegan, leave off the feta cheese.

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