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!
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
- 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.