Easy Olive Salad Recipe
This Mediterranean-inspired olive salad recipe features olives, fresh veggies, chickpeas, and a tangy olive oil dressing for a vibrant side!
Servings: 4 serving
Equipment
Ingredients
Olive Salad:
- 1 can chickpeas drained and rinsed
- 1/2 cup Kalamata olives pitted
- 1/2 cup Manzanilla green olives pitted
- 1/2 red pepper diced
- 1 medium roma tomato diced
- 1/2 medium red onion thinly sliced (soaked in water)
- 1 jalapeño seeded and finely chopped
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
Dressing:
- 1/2 cup olive oil
- Juice of 1/2 lemon
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sumac
- 1 teaspoon za'atar
- 1 garlic clove minced
Instructions
- In a large bowl, combine the chickpeas, Kalamata olives, green olives, diced red pepper, diced tomato, soaked red onion, chopped jalapeño, chopped parsley, and chopped mint.1 can chickpeas, 1/2 cup Kalamata olives, 1/2 cup Manzanilla green olives, 1/2 red pepper, 1 medium roma tomato, 1/2 medium red onion, 1 jalapeño, 1/4 cup chopped parsley, 1/4 cup chopped mint
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, pepper, sumac, za'atar, and minced garlic to create the dressing.1/2 cup olive oil, Juice of 1/2 lemon, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon sumac, 1 teaspoon za'atar, 1 garlic clove
- Pour the dressing over the salad ingredients and toss well to coat everything evenly.
- Let the salad marinate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 21g | Protein: 7g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Sodium: 1429mg | Potassium: 356mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1356IU | Vitamin C: 35mg | Calcium: 85mg | Iron: 3mg
