Name: Crunchy Chopped Salad
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups chopped romaine lettuce; 1 cup shredded red cabbage; 1 cup shredded green cabbage; 1 cup chopped cucumber; 1 cup chopped tomatoes; 1/2 cup shredded carrots; 1/2 cup chopped bell peppers; 1/4 cup chopped red onion; 1/2 cup cooked chickpeas; 1/4 cup sunflower seeds; 1/4 cup chopped fresh parsley; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Why You’ll Love This Recipe

I love this recipe because it is quick, refreshing, and easy to make with simple ingredients. The mix of cabbage, romaine, cucumber, carrots, and bell peppers gives the salad a great crunch, while chickpeas make it more filling.

I also like that the dressing is bright and balanced with lemon juice, apple cider vinegar, Dijon mustard, honey, and olive oil. It brings the whole salad together without making it feel heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups chopped romaine lettuce

1 cup shredded red cabbage

1 cup shredded green cabbage

1/2 cup shredded carrots

1 cup chopped cucumber

1 cup chopped tomatoes

1/2 cup chopped bell peppers

1/4 cup chopped red onion

1/2 cup cooked chickpeas

1/4 cup sunflower seeds

1/4 cup chopped fresh parsley

For the dressing:

1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon salt

1 teaspoon honey

1/4 teaspoon black pepper

Directions

I wash and thoroughly dry all the vegetables first so the salad stays crisp.

I chop the lettuce, cabbage, cucumber, tomatoes, and bell peppers into small, bite-sized pieces.

Then I place all the chopped vegetables into a large mixing bowl.

I add the shredded carrots, red onion, chickpeas, sunflower seeds, and parsley.

In a separate bowl, I whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until the dressing is smooth and well combined.

I pour the dressing over the salad and toss everything together until evenly coated.

I serve it immediately, or I chill it for 15 to 20 minutes when I want the flavors to blend more.

Servings and Timing

This recipe makes 4 servings.

Prep time: 20 minutes

Cooking time: 0 minutes

Total time: 20 minutes

Calories: about 220 kcal per serving

Variations

I like adding avocado when I want a creamier texture.

I sometimes swap chickpeas for white beans or lentils for a different protein.

For extra crunch, I add toasted almonds, pumpkin seeds, or crispy pita pieces.

When I want a vegan version, I replace the honey with maple syrup.

Storage/Reheating

I store leftover salad in an airtight container in the refrigerator for up to 2 days.

I prefer storing the dressing separately when making it ahead, so the vegetables stay crisp.

This salad does not need reheating. I serve it cold straight from the fridge, or I let it sit for a few minutes before serving.

Related Recipes:

Mediterranean Chickpea Soup

FAQs

Can I make this salad ahead of time?

Yes, I can chop the vegetables ahead and store them in the fridge. I add the dressing right before serving for the best crunch.

Can I make this salad vegan?

Yes, I replace the honey with maple syrup or agave syrup.

Can I add more protein?

Yes, I like adding grilled chicken, tofu, boiled eggs, or extra chickpeas when I want a more filling meal.

How do I keep the salad from getting soggy?

I dry the vegetables well and keep the dressing separate until I am ready to serve.

Can I use a store-bought dressing?

Yes, I can use a store-bought vinaigrette, but I prefer the homemade dressing because it tastes fresher.

Conclusion

This Crunchy Chopped Salad is simple, fresh, and full of texture. I love making it for a quick lunch, a light dinner, or a colorful side dish that feels both healthy and satisfying.

📖 Recipe: