This loaded chopped veggie salad is perfect for summer, and filled with tons of nutrient-rich foods like carrots, red peppers and chickpeas. Serve it with your favorite protein for a delicious balanced meal!
Chopped Salad
This veggie chopped salad was inspired by the Italian antipasto salad, but made vegetarian with a few additional ingredients, like corn and chickpeas. It’s crisp and crunchy, and can be served as its own meal or with your favorite protein side.
It’s the perfect summer salad filled with so many nourishing and delicious ingredients.
I pretty much threw together anything I had around for this salad, which makes it easily customizable depending on your salad preferences.
The jarred roasted red peppers and marinated artichokes add the most delicious flavor to the salad, so I highly recommend adding those in!
What to add to your chopped salad
Here’s what I added to my salad, but feel free to swap out anything you may not like:
- romaine lettuce
- persian cucumbers
- roasted corn
- chickpeas
- roasted red peppers
- marinated artichokes
- mozzarella cheese
- shredded carrots
The salad is tossed in the simplest red wine vinaigrette and makes for the perfect lunch during the week.
This recipe makes quite a bit of salad, so I suggest dressing the portion you’re going to eat right away. You can keep the chopped veggies and extra dressing in the fridge for 3-4 days and toss it together when you’re ready to eat.
This salad is fresh, easily customizable, and so refreshing during the summer heat! I can’t wait for you guys to try it.
What to serve with your chopped salad:
Honey Jalapeno Salmon
Green Goddess Pasta
Lemon Pepper Tofu
Lemon Butter Fish
Chopped Veggie Salad
Ingredients
- 2 heads of romaine lettuce
- 1 can chickpeas (15 oz), rinsed and drained
- 1 cup shredded carrots
- 2 persian cucumbers
- 1 cup roasted red peppers
- 1 cup marinated artichokes
- 1 1/2 cups corn
- 8 oz cheese, I used mozzarella
Red Wine Vinaigrette
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp dijon mustard
- 1 tsp honey
- 1 clove garlic, crushed
- 1/4 tsp Italian seasoning
- Salt & pepper
Directions
- Chop your veggies and add them to a large salad bowl
- Combine the dressing ingredients into a small jar or bowl, and shake or whisk together
- Pour over the salad and toss to combine
- Serve as is or with your favorite protein
- This salad makes a big serving, so I suggest dressing half of the salad and refrigerating the rest until ready to eat
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