Watermelon, Feta, and Mint Salad Recipe
These Mediterranean Chickpea Bowls are loaded with crispy roasted chickpeas, quinoa, fresh veggies, and a creamy tahini sauce. A vibrant, high-protein vegan meal that's perfect for lunch, dinner, or meal prep.
Ingredients
- 3 pounds seedless watermelon about 1 small or 1/4 large, rind removed, cut into 1-inch chunks (about 2 pounds/1 kg chunks after rind is discarded)
- 1 tablespoon 15 ml juice from 1 lemon, plus 4 (2-inch) strips zest, removed with a sharp vegetable peeler
- 1/4 cup 10 g roughly chopped fresh mint leaves
- 3 tablespoons 45 ml extra-virgin olive oil, plus more for drizzling
- Up to 4 ounces 1 quart arugula leaves (optional; see note)
- Kosher salt and freshly ground black pepper
- 4 ounces 110 g feta cheese (see note)
Instructions
- Place watermelon chunks in a large bowl. Finely chop lemon zest. Add lemon juice and half of zest to bowl with watermelon. Add mint, oil, and arugula (if using) and toss until watermelon is evenly dressed. Season lightly to taste with salt and pepper. (The cheese will add saltiness, so go light on the salt at this stage.)
- Transfer salad to a wide, shallow bowl or a large plate and spread out evenly. Crumble feta over top. Sprinkle with remaining lemon zest. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately.
Notes
This dish greatly depends on the quality of the feta. If you have options at your supermarket, look for true Greek or Bulgarian sheep's milk feta, which tends to be creamier and tangier than domestic cow's-milk versions.
To make this salad more substantial, add arugula.