Go Back
–+ servings
overhead view of four plates of chopped salad with lettuce, tomatoes, olives, chickpeas, fetam and dressing, displayed in a line placed on a dark wooden surface

Chopped Salad

No ratings yet
Print Pin
Servings: 4 salads
Author: Doina Johnson

Ingredients

Main Ingredients

  • 1 large Romaine heart
  • 1 small can 14oz or 400 grams can chickpeas (garbanzo beans), drained and rinsed
  • 8 oz sweet baby tomatoes
  • 1/2 English cucumber
  • 2 sweet mini peppers or half a bell pepper
  • 1/2 cup Kalamata olives pitted. Other flavorful black or green olives work as well.
  • 1/4 medium red onion
  • 4 oz feta

Salad Dressing:

  • 2 tbsp lemon juice
  • a pinch of kosher salt or flaky sea salt
  • a pinch of freshly-ground black pepper
  • 6 tbsp extra-virgin olive oil
  • 5 large basil leaves finely sliced
  • 2 tbsp minced fresh flat-leaf parsley

Instructions

  • Wash and chop the romaine heart. If you don’t have a salad spinner, wash the leaves first and pat them dry before chopping. If you have a salad spinner, you can chop and then rinse the chopped romaine and dry it in the salad spinner.
  • Make the salad dressing. Whisk the lemon juice, olive oil, a pinch of salt, and a pinch of pepper until emulsified. Add the chopped parsley and finely sliced basil.
  • Prepare all the remaining salad ingredients: chop the sweet mini peppers (or the bell pepper), finely dice the onion, chop the cucumber (peel it first if the skin is thick or bitter), chop the olives, and cut the baby tomatoes in half. Add the chickpeas and the crumbled feta. Toss everything with the romaine and the salad dressing until evenly coated. Taste and adjust the seasoning if needed.
  • Serve the salad after tossing it with the dressing.