Food & Cooking Recipes Salad Recipes Mediterranean Chopped Salad 3.7 (43) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 2 Pack this zesty salad for lunch -- the chickpeas and almonds will keep you full all afternoon. Ingredients 2 tablespoons olive oil 2 tablespoons white-wine vinegar 2 teaspoons grainy mustard Coarse salt and ground pepper 1 small head romaine lettuce, sliced ½ cup chopped oil-packed roasted red peppers, drained ½ cup roasted almonds, chopped 1 can (15 ounces) chickpeas, rinsed and drained 1 orange bell pepper (ribs and seeds removed), cut into 1-inch pieces Directions In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Divide dressing between two small airtight containers. Divide lettuce, roasted peppers, almonds, chickpeas, and bell pepper between two medium airtight containers. Refrigerate, up to overnight. To serve, pour dressing over salad, seal, and shake to combine. Print