Mediterranean Chopped Salad

Name: Mediterranean Chopped Salad
Prep time: 15 min
Total time: 20 min
Ingredients: 1 large head romaine lettuce (chopped); 1½ cups cherry tomatoes (halved); 1 cup cucumber (diced); ½ cup red onion (thinly sliced); ½ cup olives (pitted and halved); 1 can chickpeas ((15 oz /400 g) drained and rinsed or 1½ cup cooked chickpeas); 4 ounces feta cheese (crumbled); 4 eggs (boiled); ¼ cup extra virgin olive oil; 3 tablespoons lemon juice; 1 teaspoon lemon zest; 1 teaspoon dried oregano; 2 teaspoons Dijon mustard; 2 teaspoons honey; 1 teaspoon salt (+ black pepper to taste)

Easy, Protein-Packed Flavor in Every Bite

Looking for a salad that actually fills you up and doesn’t taste like rabbit food? This Mediterranean Chopped Salad with Boiled Eggs is one Louise and I make all the time, especially in summer when we want something fresh, healthy, and satisfying—all in one bowl. 🥗

It’s loaded with crunchy romaine, juicy cherry tomatoes, creamy feta, and protein-packed chickpeas marinated in a lemony oregano dressing. The finishing touch? Perfectly boiled eggs on top for richness and protein.

Close-up of chopped Mediterranean salad with chickpeas feta cherry tomatoes and soft-boiled eggs.

This isn’t just a side salad—it’s a full, feel-good meal you can make in 20 minutes with simple ingredients. Whether you're eating lunch on the patio or packing something for a beach day, this works beautifully as a make ahead lunch salad or an easy, nourishing (almost) no-cook dinner. 🏖️

Ingredients

For quantities, see recipe card at the bottom of the page.

Romaine lettuce – Crisp and refreshing. Swap with little gem, butter lettuce, or iceberg for a milder crunch.
Cherry tomatoes – Sweet and juicy. Sub grape tomatoes or chopped vine tomatoes. Sun-dried tomatoes add a bolder twist.
Cucumber – Cool and crunchy. Use Persian or English cucumbers, or even raw zucchini.
Red onion – Sharp bite and color. Replace with shallots or quick-pickle the slices for a tangy lift.
Olives – Briny depth. Kalamata are classic, but green or Castelvetrano olives work too. Capers are a fun alternative.
Chickpeas – Hearty, protein-rich, and ideal for a healthy salad that actually fills you up. Sub with white beans or lentils.
Feta cheese – Creamy and salty. Try goat cheese, ricotta salata, or Parmesan.
Boiled eggs – A satisfying topper in this salad with boiled eggs. Use jammy or soft-boiled eggs for variation.

🍋 Dressing Notes

Olive oil – Use extra virgin for Mediterranean flavor. Avocado oil works too.
Lemon juice + zest – Bright and zesty. Vinegar can substitute in a pinch.
Dried oregano – Earthy and classic. Try Italian seasoning or za’atar.
Dijon mustard – Adds creaminess. Sub with whole grain mustard or a spoon of yogurt.
Honey (optional) – Balances acidity. Maple syrup or agave are fine too.
Salt & pepper – Adjust to taste, especially with salty feta and olives.

How to Make Mediterranean Chopped Salad

Eggs and Dressing

Boil eggs for 8 minutes, cool under tap water, then peel and cut in halves or quarters.

In a medium bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper. This bright, tangy dressing is the flavor base of your Greek-style chopped salad.

Step 1 - Lemon oregano dressing whisked in a blue mixing bowl.

Marinate the Chickpeas

Add the drained chickpeas straight into the bowl with the dressing. Toss gently, then let them sit while you prep the rest. This quick marinade not only boosts flavor—it also gets rid of that flat, tinny taste canned chickpeas often have, making them way more delicious.

Step 2 - Chickpeas marinating in lemon dressing inside a blue bowl.

Add the Fresh Ingredients

To a large mixing bowl, add chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, olives, crumbled feta, marinated chickpeas, and halved boiled eggs.

Bring it to the table just like this, then toss everything together right before serving so it’s fresh, vibrant, and perfectly coated in the dressing.

Step 3 - Mediterranean salad in a bowl topped with halved boiled eggs.

Tips

Let the chickpeas marinate – There’s nothing worse than chickpeas that taste like the can they came from—flat, metallic, and totally out of place in a fresh salad. A quick soak in the lemony dressing transforms them.
Use jammy eggs for extra richness – Boil your eggs for about 7½–8 minutes for yolks that are creamy but not runny. It adds great texture and looks beautiful on the plate.
Chop everything small and evenly – A true chopped salad should be easy to eat with a fork, no knife needed. Uniform size helps every bite taste balanced.
Dry your lettuce well – Wet romaine waters down the dressing. Use a salad spinner or pat dry with a kitchen towel to keep it crisp.
Serve it cold on hot days – This makes a fantastic picnic salad idea—just keep the eggs separate until serving.
Make it ahead, but build smart – Prep the dressing, chickpeas, feta, and chopped veg up to a day in advance. Store lettuce and dressing separately to keep it fresh and crunchy.
Don’t skip the salt check – Feta and olives are salty, but taste before serving and add more salt or lemon if needed.
Make it your go-to – This is one of those vegetarian lunch ideas with protein that works year-round and feels special without much effort.
Double it for meal prep – It’s ideal for protein-packed vegetarian meals you can enjoy for lunch or a light dinner all week long.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! Just keep the chopped romaine and boiled eggs separate until you're ready to serve. The chickpeas, feta, and veggies can sit in the dressing for a few hours—makes it even tastier.

What’s the best way to cook the eggs?

For this recipe, aim for hard or jammy-boiled eggs. Boil for 7½ to 9 minutes, then cool in ice water. Jammy yolks add creaminess and look beautiful on top.

Can I use canned chickpeas?

Absolutely—but rinse and drain them well. To avoid that tinny flavor, let them sit in the dressing (with the feta) for at least 10–15 minutes. It totally transforms their taste.

Is this salad filling enough for dinner?

Yes! Thanks to the chickpeas, eggs, and feta, it’s a no-cook summer dinner that’s both satisfying and light. You can always add a slice of crusty bread or pita on the side.

What if I don’t like olives or red onion?

Skip them! Or try swapping in capers for the olives, and scallions or quick-pickled shallots for the red onion. This salad is super flexible.

Is this basically a Greek salad?

No, it’s not. A traditional Greek salad is made with large chunks of tomato, cucumber, red onion, olives, and bell pepper—usually without lettuce—and is dressed simply with olive oil and oregano. This recipe is more inspired by Italian and southern French salads: everything is chopped small for easy eating, and the combo of romaine, chickpeas, feta, and eggs makes it feel more like a full meal than a side dish.

Recipe

Store leftovers in an airtight container in the fridge for up to 2 days—don’t freeze, as the lettuce and eggs won’t hold up.

Easy, Protein-Packed Flavor in Every Bite