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Mediterranean Chopped Cabbage Salad (Fresh, Crunchy & Perfect for Meal Prep)

Nettie
This Mediterranean Chopped Cabbage Salad is made with finely chopped cabbage, chickpeas, cucumbers, tomatoes, green olives, feta, hard-boiled eggs, and homemade Mediterranean dressing. Fresh, crunchy, and perfect for easy lunches or meal prep.
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Prep Time 25 minutes
Total Time 25 minutes
Course lunch, Main Course, Salad
Cuisine American
Servings 6 servings
Calories 348 kcal

Equipment

Ingredients
  

For the Salad

  • 6 cups green cabbage finely chopped
  • 1 can,15 ounces chickpeas drained and rinsed
  • 4 large eggs hard-boiled & quartered
  • 1 large English cucumber diced
  • 1 pint cherry or grape tomatoes, halved
  • 1 bell pepper diced
  • 1/3 cup red onion finely chopped
  • 1/2 cup green olives or Kalamata olives, sliced
  • 1/3 cup pepperoncini or banana peppers, sliced
  • 1/2 cup feta cheese crumbled
  • 2 tablespoons fresh parsley chopped

For the Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon honey
  • 1 to 2 tablespoons pepperoncini brine or banana pepper brine
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt or to taste

Instructions
 

  • Remove the outer leaves and tough core from the cabbage. Using a mandoline, thinly shred the cabbage, then give it another quick chop to create smaller pieces.
  • Place the finely chopped cabbage into a large salad bowl.
  • Add the cucumber, cherry tomatoes, red bell pepper, and red onion.
  • Add the drained chickpeas, sliced green olives, pepperoncini or banana pepper, and fresh parsley.
  • Sprinkle the feta cheese over the salad and gently toss.
  • To make the dressing, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, honey, pepperoncini or banana pepper brine, black pepper, and salt in a jar with a tight-fitting lid.
  • Shake well until the dressing is combined. Taste and adjust the seasoning.
  • When ready to serve, drizzle the desired amount of dressing over the salad and toss until everything is lightly coated.
  • Arrange the hard-boiled egg quarters over the top and serve.
  • For meal prep, divide the undressed salad among airtight containers, add the hard-boiled eggs, and store the dressing separately until serving.

Notes

When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
 

Notes

Use a mandoline to thinly shred the cabbage, then chop it into smaller pieces for the best texture.
Green olives or Kalamata olives both work beautifully in this recipe.
The pepperoncini brine adds extra tang to the homemade dressing.
Because the feta, olives, and pepperoncini are salty, taste the dressing before adding additional salt.
If making ahead, store the dressing separately to keep the cabbage crisp.
Store the prepared salad in airtight containers in the refrigerator and enjoy within 3 to 4 days.

Nutrition

Calories: 348kcalCarbohydrates: 23gProtein: 9gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 135mgSodium: 586mgPotassium: 518mgFiber: 5gSugar: 15gVitamin A: 1207IUVitamin C: 67mgCalcium: 142mgIron: 2mg
Keyword chopped cabbage salad, meal prep, mediteranean cabbage salad, mediterranean chopped cabbage salad
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