Vegan Mediterranean Salad

I love salads. Sometimes.

Salads are actually a hit or miss for me, depending on what goes on them. I thought I’d share with you my favorite salad right now: it’s quick, delicious, and healthy. I’ll also add some of my other favorite salad toppings to the list at the bottom.

The perfect beginning to a salad is yummy leafy greens! I always pack them full of romain and kale. Then on top goes:

♥ Kalamata olives

♥ Sundried Tomatoes

♥ Roasted chickpeas

♥ Gardein breaded chicken strips


Sometimes I even serve them with Italian stew.




When I’m not sticking to a Mediterranean theme, I also love:

♥ Spinach

♥  Roasted beets

♥ Artichoke hearts

♥ Sunflower seeds

♥ Walnuts

♥Slivered almonds

♥ Dried cranberries

♥ Nutritional yeast

♥ Raspberry vinaigrette


What do you like on your salad?


Vegan Mediterranean Salad
Serves 2
A heavy, healthy, Mediterranean-inspired and plant-based salad.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
For chickpeas
  1. ♥ 1/2 cup canned chickpeas (about one can, drained)
  2. ♥ 1 tablespoon oil of choice
  3. ♥ salt, pepper, garlic powder, onion powder, and cayenne powder to taste preference
  4. For salad
  5. ♥ 3 cups chopped kale
  6. ♥ 1 cup chopped romaine lettuce
  7. ♥ 3-4 vegan chicken strips
  8. ♥ 1/4 cup sun-dried tomatoes
  9. ♥ 6-8 kalamata olives
  1. In a small saute pan, heat oil (I prefer avocado) and add in chickpeas and seasonings, and saute until browned on all sides.
  2. You can either add the chicken strips to the chickpea pan and cook in that format or throw them into the microwave for about 1 minute.
  3. Meanwhile, chop kale and and romaine lettuce into half-inch squares.
  4. Add all of the ingredients together, including the kale, lettuce, chickpeas, chicken, tomatoes, and olives, in a large bowl, and mow down.

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