Ingredients

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1/4 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

1 teaspoon dried parsley

1/2 teaspoon garlic powder

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

4 medium zucchinis (approximately 1,000 grams total, sliced into noodles)

1 small red onion (approximately 150 grams, thinly sliced)

1 can (about 400 grams) quartered artichoke hearts, drained

1/2 cup kalamata olives (approximately 100 grams, pitted and halved)

1 can (about 400 grams) chickpeas, drained and rinsed

1 cup feta cheese (approximately 150 grams, crumbled; omit for vegan)

4 cups baby spinach (approximately 200 grams)

2 cups cherry tomatoes (approximately 300 grams, halved)

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Instructions

1-Start by washing and preparing your vegetables; this keeps things fresh and organized.

2-Use a spiralizer for the zucchinis to create noodle-like strands that add a fun texture.

3-Toss all ingredients together gently to avoid bruising the spinach or tomatoes.

4-Chill in the fridge if possible, as it enhances the overall flavor profile.

5-Serve immediately for a crisp salad or let it rest for deeper taste.

Last Step:

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Notes

🍴 Use a spiralizer for easy and uniform zucchini noodles.
⌛ Prepare the salad in advance to enhance the flavor.
🥗 Customize by substituting feta with parmesan or swapping olives and adding other veggies like sun-dried tomatoes or carrots.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean
Diet: Vegetarian, Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: 238
Sugar: 5 g
Fat: 13 g
Carbohydrates: 22 g
Fiber: 8 g
Protein: 13 g