Chopped Salad Recipe

Prep vegetables and base

Wash and dry the mixed salad greens and place them in a large mixing bowl or individual serving bowls. Peel and dice the tomatoes into approximately 1/2-inch pieces (yielding about 2 cups). Finely dice the red onion into small pieces (about 1/4 cup). Halve the avocado, remove the pit, dice into 1/2-inch pieces and immediately toss with a pinch of salt and a few drops of lemon juice or vinegar (from vinaigrette) to slow browning.

Add chickpeas and herbs

Add the drained and rinsed chickpeas (1 cup) to the bowl with the tomatoes, avocado, and red onion. Toss in the chopped parsley (2 tbs). Season lightly with 1 tsp salt and 1/2 tsp black pepper, but reserve final seasoning adjustment until after dressing is added.

Cook and prepare eggs

If eggs are not already hard-boiled: place 3 large eggs in a saucepan, cover with cold water by about 1 inch, bring to a gentle boil, then turn off heat and cover. Let stand 10-12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel. Slice each egg in half lengthwise and separate yolks from whites. Reserve the whites for chopping into the salad later.

Make deviled-style filling

Mash the 3 egg yolks in a small bowl with a fork until crumbly. Stir in 2 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp white vinegar (or lemon juice), 1/4 tsp smoked paprika, and 1/4 tsp salt until smooth and creamy. Taste and adjust seasoning. The mixture should be soft enough to spoon or roughly fold into the salad as a creamy element.

Incorporate egg whites

Roughly chop the reserved egg whites and either fold them into the salad now or reserve some for garnish. If folding into the salad, add them to the bowl with chickpeas and vegetables so the deviled yolk mixture can be combined with the whites when assembling.

Whisk the dressing: In a small bowl or jar combine 1.5 tbs red wine vinegar, 3 tbs olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey or maple syrup, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously (or shake in a jar with a lid) until the dressing emulsifies and appears slightly thickened. Taste and adjust acid, sweetness, or seasoning as desired.

Dress the salad: Pour about half to three-quarters of the vinaigrette over the salad components and gently toss until ingredients are evenly coated. Add more dressing if desired, but avoid overdressing; you want the components to remain distinct.

Fold in deviled yolk mixture: Spoon the prepared deviled egg yolk mixture into the salad and gently fold to distribute creamy pockets throughout. If you reserved some chopped egg whites, fold them in now. Taste and adjust salt and pepper.

Plate and garnish: Transfer the chopped salad to a serving platter or divide among plates. Garnish with a light sprinkle of smoked paprika, the remaining chopped parsley, and any reserved egg white pieces. Serve immediately so avocado stays fresh.