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Mediterranean salad

Iceberg lettuce, kalamata olives, sundried, tomatoes, and vegan pesto dressing!


  • Chopped iceberg lettuce.
  • 2 artichoke hearts, quartered.
  • 1/4 cup cooked chickpeas.
  • Sundried tomatoes in oil.
  • Kalamata olives.
  • Vegan pesto ( basil pesto (v gf)
  • Extra olive oil for the pesto.


Toss together lettuce, artichoke hearts, chickpeas, a few sundried tomatoes, and kalamata olives. Whisk together some pesto and olive oil. Drizzle over the salad and enjoy! I love serving this with pasta.


Published by Healthy little vegan

Lilee is a self taught cook who loves making vegan food with a healthy twist. She can be found cooking up recipes with her rabbits in Florida.

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