Sun-dried Tomato Salad
This chopped salad with a creamy sun-dried tomato dressing has just under 40g of protein in it! You can swap out the mozzarella for feta if preferred, and also you can add in any of your favourite chopped salad ingredients too!
Jump to recipeThis chopped salad with a creamy sun-dried tomato dressing has just under 40g of protein in it! You can swap out the mozzarella for feta if preferred, and also you can add in any of your favourite chopped salad ingredients too!
What Ingredients do you need for this dish (includes possible substitutions)?
Chickpeas: can be swapped for another canned bean (e.g. cannellini).
Romaine lettuce: you can use whatever your favourite lettuce or green is here (e.g. chopped spinach).
Red onion, cucumber, cherry tomatoes: these can be swapped around for any of your favourite salad ingredients!
Black olives: green will also work, or the olives can be left out entirely. They could also be swapped with capers.
Mozzarella: feta would be delicious here too!
What's the best way to store this dish?
If not eating straight away, I'd recommend keeping the salad ingredients separate to the salad dressing!
If you're looking for another salad, be sure to try out these recipes:
Sun-dried Tomato Salad
This chopped salad with a creamy sun-dried tomato dressing has just under 40g of protein in it! You can swap out the mozzarella for feta if preferred, and also you can add in any of your favourite chopped salad ingredients too!
Ingredients
for the salad
- 1 400g can chickpeas, drained (drained weight about 240g)
- Spices: 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp pepper, 1/2 tsp salt
- 100g romaine lettuce, finely chopped
- 1/2 red onion, finely chopped
- 100g cucumber, finely chopped
- 100g cherry tomatoes, finely chopped
- 60g black olives, chopped
- 125g mozzarella, teared into bite size pieces
- Oil, salt
for the dressing
- 100g greek yoghurt
- 45g sun-dried tomatoes
- 2 tbsp apple cider vinegar
- 2 tbsp grated parmesan
- 5 tbsp water
- 1 small garlic clove, peeled (optional)
Method
- Preheat the oven to 220c/200c fan.
- Dry the chickpeas with a bit of kitchen towel then place on the tray. Drizzle over 1-2 tbsp of oil, smoked paprika, garlic powder, pepper and salt. Place in the oven for about 20 minutes, or until the chickpeas are crisp and golden.
- Meanwhile, prepare the rest of the salad ingredients.
- For the dressing you can either add everything to a blender and blend until smooth. Or, finely chop the sun-dried tomatoes and crush the garlic, then stir all the ingredients together in a bowl/jar.
- In a large bowl, add the chopped romaine lettuce then top with the rest of the ingredients. Drizzle over the dressing and that’s it!
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