Back in high school my friends and I would always order a toppings only salad from a local salad bar that basically consisted of every topping available minus a base of greens. To this day its one of my favorite salads to make because it stays good for up to 3 days and is so customizable.
This version has chickpeas, roasted corn, red bell pepper, cucumbers, hearts of palm, scallions, banana peppers, and feta cheese.
Everything gets tossed in a simple dressing made of olive oil, balsamic vinegar, lemon juice and salt & pepper. Leaving the greens out means no soggy salad, even after a couple of days, which is one of my favorite aspects of this salad.
I love to add canned tuna and avocado for a boost of protein and fats when ready to eat. Serving these with crackers is a non-negotiable, and truly makes for the perfect, nutrient-filled lunch.
I can’t emphasize enough how customizable this salad is. The concept is pretty similar to cowboy caviar, but with less beans and a few different flavors.
Ingredients you’ll need
- Canned chickpeas
- Roasted corn- I buy pre-roasted, frozen corn from Trader Joes. I love the added flavor the roasted corn provides, but regular canned corn works just as well
- Cucumbers
- Red bell pepper
- Hearts of palm- a personal favorite to add into salads
- Scallions
- Banana peppers
- Feta cheese
This combination might sound random, but it’s so good when combined together.
Other topping ideas
For even more flavor and variety, here are a few other topping ideas
- Diced red onion
- Pickled jalapenos
- Grated carrots
- Dried cranberries
Serve this salad with crackers, in a wrap or sandwich
This salad stays fresh in the fridge for up to 4 days, so it’s the perfect make-ahead meal to have around for a quick and easy lunch.
I love serving it with whole grain crackers or pita chips, but it would also make for a delicious wrap or sandwich filling with your choice of protein.
This toppings only salad is easy to make, full of flavor, and an ideal meal prep for busy workweek lunches. I can’t wait for you guys to try it!
More salad recipes you’ll love:
White Bean Beet Salad
Farro and Beet Salad with Mint Vinaigrette
Halloumi Kale Salad with Harissa Dressing
Toppings Only Salad
Ingredients
- 1 can chickpeas (15 oz), drained
- 1 cup roasted corn or canned corn. I used pre-roasted corn from Trader Joes
- 1 red bell pepper, diced
- 3 -4 hearts of palm, diced
- 2 Persian cucumbers, diced
- 1/4 cup banana peppers, chopped
- 1/4 cup feta cheese
- 2 scallions, chopped
- Juice from 1 lemon
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
- Salt & pepper, to taste
- Serve with: avocado, canned tuna, whole-grain crackers
Directions
- Combine all of the salad ingredients together in a large bowl.
- Toss together with the balsamic vinegar, olive oil, lemon juice and salt & pepper.
- Serve with your favorite crackers. I love to mix in canned tuna and avocado when serving.
- Keep refrigerated for up to 4 days.
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