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.
