Every bite of this hearty salad is full of flavor! I love a salad that has so many toppings you have to strategically get them all on your fork for the perfect bite. This loaded salad has all of the best flavors of the mediterranean: hummus, sun-dried tomatoes, artichoke hearts, bell peppers, and garbanzo beans. With all of the different textures and flavors, you won’t be bored!

Loaded Mediterranean Salad

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Recipe Type: lunch/dinner

Serving Size: 1 salad

Makes 4 servings


1 sweet potato, cubed
1 (14.5-ounce) can sliced beets
2 tablespoons olive oil
2 teaspoons garlic salt
½ teaspoon onion powder
½ teaspoon smoked paprika
8 cups spring mix salad
2 cups quinoa, cooked
1 (15-ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, diced (about 1 cup)
1 large tomato, diced (about 1 cup)
1 cup carrot strips
1 cup hummus, your choice (I recommend avocado jalapeño hummus)
½ cup sun-dried tomatoes, chopped
½ cup artichoke hearts, chopped



  1. Preheat oven to 400°F.
  2. In a medium bowl, toss sweet potato and beets with olive oil, garlic salt, onion powder, and paprika.
  3. Roast for 20 minutes until tender.
  4. Assemble salads with 2 cups spring mix, ¼ potato-beet mixture, ½ cup quinoa, ¼ can garbanzo beans, ¼ cup pepper, ¼ cup tomatoes, and ¼ cup carrots. Mix together.
  5. Top each salad with ¼ cup hummus, 2 tablespoons sun-dried tomatoes, and 2 tablespoons artichokes hearts. Enjoy!


Calories 550 (180 from fat)
Total fat 21g
Saturated fat 2.5g
Cholesterol 0mg
Sodium 1290mg
Carbohydrate 77g (20g dietary fiber, 18g sugar)
Protein 19g


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