Chopped Veggie Salad


Last Updated on July 28, 2022

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.

chopped salad

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!

chopped veggie salad

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

5 from 1 vote
Course: Salads


Prep time


Cooking time


Total time




  • 2 heads 2 of romaine lettuce

  • 1 can 1 chickpeas (15 oz), rinsed and drained

  • 1 cup 1 shredded carrots

  • 2 2 persian cucumbers

  • 1 cup 1 roasted red peppers

  • 1 cup 1 marinated artichokes

  • 1 1/2 cups 1 1/2 corn

  • 8 oz 8 cheese, I used mozzarella

  • Red Wine Vinaigrette
  • 1/4 cup 1/4 olive oil

  • 1/4 cup 1/4 red wine vinegar

  • 2 tbsp 2 dijon mustard

  • 1 tsp 1 honey

  • 1 clove 1 garlic, crushed

  • 1/4 tsp 1/4 Italian seasoning

  • Salt & pepper


  • 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

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.