Mediterranean Crunch Salad 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Jul 21, 2019

This gorgeous salad — roasted chickpeas, colorful peppers and cucumbers on a bed of endive — is also super easy to put together, making it great for entertaining. If it's too hot to imagine turning on the oven, you can skip the roasting.

4 - 6

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Tested size: 4-6 servings

  • One 15-ounce can no-salt-added chickpeas, drained, rinsed and patted dry
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt, or more as needed
  • 1/4 teaspoon freshly ground black pepper, or more as needed
  • One 12-ounce tomato, hulled and cut into 1/2-inch dice (2 cups)
  • 1/2 large English cucumber, peeled and cut into 1/2-inch dice (seedless; 1 1/2 cups)
  • 1 small (4-ounce) red bell pepper, stemmed, seeded and cut into 1/2-inch dice (1/2 cup)
  • 1 small (4-ounce) yellow or orange bell pepper, stemmed, seeded and cut into 1/2-inch dice (1/2 cup)
  • 1/4 small red onion, cut into 1/2-inch dice (1/4 cup)
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh mint, plus whole leaves for garnish
  • 2 tablespoons red wine vinegar
  • 2 Belgian endives (root ends trimmed), leaves separated
  • 4 ounces (1 cup) crumbled high-quality feta cheese


Preheat the oven to 425 degrees.

Spread the chickpeas on a rimmed baking sheet. Drizzle with 2 teaspoons of the oil, season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and toss to coat. Roast for 15 minutes, stirring once halfway through, until the chickpeas have darkened slightly. Transfer to a plate to cool to room temperature.

While the chickpeas are roasting, combine the tomato, cucumber, bell peppers, red onion, parsley and chopped mint in a mixing bowl. Drizzle in the remaining 3 tablespoons of oil and all the vinegar, along with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Gently toss to incorporate. Taste, and season with more salt and/or pepper, as needed.

Line a serving platter with the endive leaves. Spoon the chopped vegetable mixture over them. Scatter the roasted chickpeas and the feta on top, then garnish with mint leaves.

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Recipe Source

Adapted from "Mostly Plants," by Tracy, Dana, Lori and Corky Pollan (Harper Wave, 2019).

Tested by Joe Yonan.

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