Chopped Salad

A chopped salad makes everyone happy, as each bite is full of different flavors and textures. Try to cut everything the same size and use equal amounts of all the vegetables until they are humming in contented harmony — and no one veggie gets to yell too loud. You can double or triple the recipe and store it, undressed, in an airtight container in the refrigerator for at least four days.


Makes six servings

Preparation time: 20 to 30 minutes


  • 1 cup cooked chickpeas, roughly chopped
  • 1 small head romaine lettuce, chopped (or 3 cups kneaded kale — kale massaged with extra-virgin olive oil)
  • 1 cup diced celery
  • 1 cup diced tomatoes
  • 1 cup diced red cabbage
  • 1 cup seeded and diced cucumber
  • 1 cup chopped carrots
  • Whatever dressing makes you happy (a simple dressing of extra-virgin olive oil and lemon juice adds a great zip)

Combine all the ingredients except the dressing in a big salad bowl and toss. Add enough dressing to coat all the ingredients and toss again.

Leave a Comment

Subscribe to our Newsletters

Newsletter Signup
Weekly Newsletter
Special Promotions