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Restaurants›Tribute Eatery & Bar›Mediterranean Chop Recipe

Mediterranean Chop Recipe

Name: Tribute Eatery & Bars Mediterranean Chop Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 cups spring mix (mixed baby lettuces and greens); 1 cup cucumber, English or Persian, halved lengthwise and thinly sliced; 0.5 cup red onion, thinly sliced; 1 cup roasted artichoke hearts (jarred, drained and quartered); 0.5 cup sundried tomatoes, packed in oil, drained and julienned; 0.5 cup Castelvetrano olives, pitted and halved; 1.5 cups canned chickpeas (garbanzo beans), drained and rinsed; 1 tbs extra-virgin olive oil; 0.5 tsp smoked paprika; 0.5 tsp ground cumin; 0.25 tsp ground coriander; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.75 cup feta cheese, crumbled (preferably sheep/goat blend); 6 tbs extra-virgin olive oil; 3 tbs red wine vinegar; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp dried oregano; 1 clove garlic, finely minced (about 1 small clove); 0.5 tsp honey or maple syrup; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 tbs fresh oregano leaves or chopped flat-leaf parsley; 2 to taste lemon wedges

Inspired by Tribute Eatery & Bar

Time35m

Serves4

spring mix, roasted artichoke, sundried tomato, castelvetrano olive, red onion, cucumber, spiced chickpea, feta, oregano vinaigrette

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Ingredients

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Salad greens & vegetables

6 cups spring mix (mixed baby lettuces and greens)

1 cup cucumber, English or Persian, halved lengthwise and thinly sliced

1/2 cup Red onion, thinly sliced

1 cup roasted artichoke hearts (jarred, drained and quartered)

1/2 cup sundried tomatoes, packed in oil, drained and julienned

1/2 cup Castelvetrano olives, pitted and halved

Spiced chickpeas

1 1/2 cups canned chickpeas (garbanzo beans), drained and rinsed

1 tbs extra-virgin olive oil

1/2 tsp Smoked paprika

1/2 tsp Ground cumin

1/4 tsp Ground coriander

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Cheese

3/4 cup feta cheese, crumbled (preferably sheep/goat blend)

Oregano vinaigrette

6 tbs extra-virgin olive oil

3 tbs red wine vinegar

1 tbs fresh lemon juice

1 tsp Dijon mustard

1 tsp Dried oregano

1 clove garlic, finely minced (about 1 small clove)

1/2 tsp honey or maple syrup

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Optional garnish

2 tbs fresh oregano leaves or chopped flat-leaf parsley

2 to taste lemon wedges

Method

Spiced chickpeas

Prepare and crisp chickpeas

Preheat oven to 400°F (200°C). Pat the drained and rinsed chickpeas dry with paper towels, removing loose skins if desired. Toss chickpeas with 1 tablespoon olive oil, smoked paprika, ground cumin, ground coriander, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment. Roast 20–25 minutes, shaking or stirring halfway, until chickpeas are golden and edges are slightly crisp. Remove from oven and let cool slightly.

Oregano vinaigrette

Emulsify dressing

In a small bowl or jar combine 6 tablespoons extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 minced garlic clove, 1/2 teaspoon honey or maple syrup, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust seasoning — add more salt, lemon, or honey to balance acidity and saltiness.

Assemble salad

Combine vegetables and toppings

In a large bowl combine 6 cups spring mix, 1 cup thinly sliced cucumber, 1/2 cup thinly sliced red onion, 1 cup drained and quartered roasted artichoke hearts, 1/2 cup julienned sundried tomatoes, and 1/2 cup halved Castelvetrano olives. Toss gently to distribute ingredients.

Add chickpeas and feta

Add the warm (or cooled) spiced chickpeas to the salad and sprinkle 3/4 cup crumbled feta evenly over the top.

Dress and finish

Drizzle about half of the oregano vinaigrette over the salad (about 3 tablespoons), toss gently to coat. Taste and add more dressing as desired. Garnish with 2 tablespoons chopped fresh oregano or parsley and serve with lemon wedges on the side for squeezing.

Serving notes

Serve immediately so roasted chickpeas remain crisp. Leftover dressing can be refrigerated up to 5 days; store chickpeas separately to preserve texture.