Chopped Salad Recipe
Chopped romaine, cucumbers, tomatoes, red onion, blue cheese, bacon, and toasted chickpeas in a sweet & sour vinaigrette
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Ingredients
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Salad Base
Vinaigrette
Method
Salad Preparation
- 1
Prepare the Salad Ingredients
Wash the romaine lettuce thoroughly under cold water, then chop it into bite-sized pieces. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
- 2
- 3
Toast the Chickpeas
Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then spread them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until crispy, shaking the pan halfway through.
Vinaigrette Preparation
- 4
Make the Vinaigrette
In a bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
Assembly
- 5
Combine the Salad
In a large bowl, combine the chopped romaine, cucumbers, cherry tomatoes, red onion, crumbled blue cheese, crumbled bacon, and toasted chickpeas.
- 6
Dress the Salad
Drizzle the vinaigrette over the salad and toss gently to combine all ingredients evenly.
