Chopped Salad

This chopped salad combines crisp cucumbers, juicy cherry tomatoes, creamy feta, protein-packed chickpeas, and tender grilled chicken for a refreshing meal.

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Keyword: Chopped Salad Recipe

Servings:

Calories: 152kcal

Ingredients

Chopped Salad

6 cups baby spring mix salad
15.5 ounces canned chickpeas, rinsed and drained
1 cup diced English cucumber, do not peel
1 cup halved grape tomatoes
1 cup diced red bell pepper
1 cup diced celery
1 cup diced red onion
1 cup diced carrots
⅔ cup crumbled feta cheese
¼ cup freshly grated parmesan cheese, for garnish

Salad Dressing

¼ cup olive oil, extra virgin
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 ½ teaspoon dried Italian seasoning
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper

Instructions

In an extra large salad bowl, toss together the baby spring mix salad, rinsed and drained chickpeas, diced english cucumber, halved grape tomatoes, diced red bell pepper, diced celery, diced red onion, diced carrots and crumbled feta cheese.
Add the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried Italian seasoning, kosher salt and fresh cracked black pepper to a ½ pint mason jar with a lid and shake for about 30 to 45 seconds, or until the dressing is well incorporated.
Drizzle the dressing over the salad. Toss to completely coat the salad.
Garnish with freshly grated parmesan cheese before serving.

Notes

To ensure the diced vegetables are all the same size, use a vegetable chopper.
Make the salad dressing the night before and store it at room temperature.
Assemble the salad just before serving to avoid excess moisture from tomatoes, cucumbers and red onions.
Add mozzarella pearls, shredded carrots, chopped nuts, craisins, or apples for variety.
Substitute baby spring mix with 6 cups chopped iceberg lettuce, romaine lettuce or baby spinach.
Salad croutons are a tasty addition.

Nutrition