Food & Cooking Recipes Salad Recipes Mediterranean Chopped Salad 3.7 (43) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print