Description
A fresh and colorful chopped salad packed with crisp vegetables, chickpeas, and sunflower seeds, tossed in a bright homemade dressing. Light yet satisfying, it delivers crunch and flavor in every bite.
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
Instructions
- Wash and thoroughly dry all vegetables to keep the salad crisp.
- Chop the lettuce, cabbage, cucumber, tomatoes, and bell peppers into bite-sized pieces.
- Place all chopped vegetables into a large mixing bowl.
- Add shredded carrots, red onion, chickpeas, sunflower seeds, and parsley.
- In a separate bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth.
- Pour the dressing over the salad and toss until evenly coated.
- Serve immediately or chill for 15 to 20 minutes for enhanced flavor.
Notes
For a vegan version, replace honey with maple syrup or agave.
Add avocado for a creamier texture.
Swap chickpeas with white beans or lentils for variation.
Enhance crunch with toasted almonds, pumpkin seeds, or crispy pita pieces.
Store leftovers in an airtight container for up to 2 days.
Keep dressing separate if making ahead to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
