Recipe Contributed By Feasting at Home

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Mediterranean Chard Salad

Prep Time 15 minutes
Cook Time 5 minutes



  • 4 cups chard, baby or young; shredded
  • 1 bell pepper, red; thinly sliced
  • 4 radishes, sliced; or substitute grated carrots or beets
  • 1/2 cucumber, English; sliced (or try shaved fennel)
  • 6 tomatoes, cherry; halved
  • 1 avocado, sliced
  • 1/4 cup olives, kalamata (optional)
  • 1 cup chickpeas, cooked
  • 1 cup parsley, Italian; chopped (or sub half cilantro, basil or mint)
  • 1/4 cup pumpkin seeds, toasted (or slivered almonds)

Optional Toppings:

  • goat cheese, crumbled (leave out to make vegan)
  • feta cheese, leave out to make vegan
  • sprouts

Lemony Dressing

  • 2 tbsp lemon juice, fresh
  • 1 tsp lemon zest, finely grated
  • 2 tsp honey
  • 1/4 cup olive oil, extra virgin
  • salt and pepper, to taste


  • Place all the salad ingredients in a large bowl ( Either in separate ingredients into small piles over the greens, or toss all.
  • Whisk dressing ingredients together in a small bowl.
  • Dress the salad and toss- you will probably not need all the dressing.
  • Adjust salt and lemon adding more if necessary.
  • Sprinkle with nuts or seeds and optional sprouts.