Chopped Salad Recipe

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This easy chopped salad is loaded with crisp vegetables, protein-packed chickpeas, and creamy feta, all tossed in a tangy homemade vinaigrette. Ready in 15 minutes and works just as well as a standalone meal as it does a side dish. Vegetarian and gluten-free.

Prep Time15

Total Time15

Course: Lunch

Cuisine: American

Servings:

Calories: 283kcal

Author: Shauna

Ingredients

For the Salad

6 cups baby spring mix
1 can 15.5 oz chickpeas, rinsed and drained
1 cup English cucumber diced (no need to peel)
1 cup grape tomatoes halved
1 cup red bell pepper diced
1 cup celery diced
1 cup red onion diced
1 cup carrots diced
⅔ cup feta cheese crumbled
¼ cup parmesan cheese freshly grated

For the Dressing

¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons garlic freshly minced
1½ teaspoons dried Italian seasoning
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper

Instructions

Dice all vegetables into small, uniform pieces roughly half an inch in size. Halve the grape tomatoes.
Combine olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper in a mason jar. Seal and shake vigorously for 30 to 45 seconds until fully emulsified.
Add the spring mix, chickpeas, cucumber, tomatoes, bell pepper, celery, red onion, carrots, and crumbled feta to a large bowl. Toss to combine.
Drizzle the vinaigrette over the salad and toss until every piece is evenly coated.
Top with freshly grated parmesan and serve immediately.

Notes

For best results, dress the salad right before serving. If storing leftovers, keep the dressing separate and add it when you're ready to eat.
Swap the spring mix for romaine or iceberg if that's what you have. Heartier greens hold up better if you're prepping ahead.
The dressing keeps in the sealed mason jar in the fridge for up to a week. Make a double batch and use it on anything.
This recipe is vegetarian and gluten-free as written.

Nutrition