Recipe: Persian Chopped Salad

Fresh mint makes this veggie-packed salad aromatic and delicious
Persian chopped salad

A full cup of coarsely chopped fresh mint leaves makes this a very refreshing salad when you are grilling meat, fish or poultry. Although there are more than 100 varieties of mint, spearmint is the best to grow for everyday cooking.

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4 medium tomatoes, finely chopped (about 1¼ pounds)
2 small cucumbers, peeled, seeded and finely chopped
1 medium onion, finely chopped
One 15-ounce can chickpeas, rinsed and drained
¼ cup fresh lime juice
2 tablespoons extra virgin olive oil
Kosher salt, optional
Freshly ground pepper
1 cup coarsely chopped fresh mint
Crisp lettuce leaves for lining the serving dish


  1. Combine the tomatoes, cucumbers, onion and chickpeas in a large bowl.
  2. In a small measuring cup, whisk together the lime juice and oil. Pour over the vegetables and lightly toss.
  3. Season to taste with salt, if using, and pepper. Toss with fresh mint.
  4. Chill for one hour.
  5. At least 30 minutes before serving, remove the salad from the refrigerator. Line a serving dish with lettuce leaves. Transfer the salad to the dish.
  6. Serve at room temperature.

Nutritional information

Calories 130
Total fat 4.5g
Saturated fat 0.5g
Protein 4g
Carbohydrates 20g
Dietary fiber 4g
Cholesterol 0mg
Sodium 170mg
Potassium 408mg

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