Mediterranean Salad (Oil-Free)
Refreshing grapes take center stage in this ultra-hydrating salad featuring an oil-free Mediterranean-inspired dressing.
Equipment
- large bowl
Ingredients
Dressing
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon nutritional yeast
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- freshly cracked black pepper
Salad
- 4 cups fresh baby spinach leaves
- 1 15.5-ounce can chickpeas drained and rinsed (see Note)
- 1½ cups red seedless grapes whole or halved (see Note)
- ¾ cup English cucumber diced
- ½ cup celery diced (about 2 medium stalks)
- ½ cup walnuts roughly chopped
- ¼ cup red onion diced
Instructions
- Prepare the dressing: In a large bowl, whisk the red wine vinegar, Dijon mustard, nutritional yeast, dried oregano, dried rosemary, and cracked black pepper until combined.
- Marinate the salad toppings: Add the chickpeas, grapes, cucumber, celery, and red onion to to the bowl. If you prefer that the walnuts are slightly softened and flavored with dressing, add them to the bowl as well. Otherwise, if you would like the walnuts to stay on the crunchier side, hold off on adding them until the next step. Using your hands or a large spoon, toss the ingredients until they are evenly coated with the dressing. Let sit for at least 10 minutes to marinate, stirring occasionally.
- Combine and serve: Add the baby spinach leaves to the bowl (along with the walnuts, if you did not add them earlier) and toss gently before serving.
Notes
- Cannellini beans or cubed extra-firm tofu work well as substitutes for chickpeas.
- Using sweeter grape varieties adds a nice balance to the flavor. I used Candy Snaps, which are exceptionally sweet and juicy.
- Leftovers will keep well in the fridge for approximately 3 days.