If you love briny, salty, Mediterranean flavors, you’ll love this Mediterranean Broccoli, Tomato, and Chickpea Salad made with broccoli, tomato, olives, capers, chickpeas, and more!
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Over the holidays, I developed a love – no, an obsession – with the grocery store olive bar. Every weekly grocery trip included a visit to the olive bar to make myself a small container of marinated olives, roasted tomatoes, mushrooms, and cheeses (wine soaked and creamy, French soft cheeses are my favorite). At first, I thought, “Okay. This can’t be that bad for me. I’m eating like a Mediterranean.” So night after night, I would sit with a small plate of my olive bar goodies and some gluten-free crackers.
Then, I woke up one morning and I realized that all of the salt was giving me a ridiculously dry mouth and making me bloated. No amount of water, sparkling water, or tea was helping! So I had to break the habit. My breakup with the olive bar came at a good time though. I restarted my lenient version of the Fast Metabolism Diet. Now, I’ve been snacking on a variety of different fruits, snack bars, and things like veggies and dips.
Instead of snacking on those olive bar goodies, I’ve been using them in dishes like this salad. This way, I still get to eat olives (olives are a Phase 3 favorite of the FMD) and enjoy those big Mediterranean flavors that I love! Plus, I won’t need to drink a swimming pool sized bucket of water afterwards!
I had an idea to make a salad with broccoli, tomato, and olives. It started simple and became this amazing, crunchy, and colorful salad that’s good on its own and makes a great side dish! I combined fresh broccoli florets, grape tomatoes, onion, and garlic together to start. Then, I chopped up some kalamata olives and artichoke hearts and spooned in some capers.
The salad was dressed with olive oil, lemon juice, some oregano, and seasoned with salt and pepper. I thought I was finished with the salad until I remembered that I had quite a few cans of chickpeas to use. So at the last minute, I threw in a can of chickpeas and it was the perfect thing to give this salad a bit more bulk! Before serving, I sprinkled some crumbled feta cheese on top. So good!
- 3 cups broccoli florets, chopped
- 1/4 cup red onion, finely chopped
- 1 clove garlic, minced
- 1 generous cup grape tomatoes, quartered
- 1/3 cup artichoke hearts, chopped
- 1 tbsp. capers
- 1/4 cup pitted kalamata olives, chopped
- 15 oz. can chickpeas
- 1 lemon, juiced
- 1 tbsp. olive oil
- 1 teaspoon oregano
- Salt and pepper, to taste
- Crumbled feta cheese
- In a mixing bowl, add the broccoli, onion, garlic, tomatoes, artichoke hearts, capers, olives, and chickpeas.
- Stir in the lemon juice, olive oil, and oregano. Season with salt and pepper.
- Sprinkle feta cheese on top of the salad and serve.
The flavors and the crunch have made this a salad that I’ll be eating on repeat! It’s a great light lunch or side salad. Add a little grilled chicken into it for an extra boost of protein and you’ve got yourself quite a tasty meal!
Did you make this Mediterranean Broccoli, Tomato, and Chickpea Salad? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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