Chopped Salad Recipe
Make Chopped Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Add-ins
Dressing
Method
Salad Base
- 1
Prep lettuce
Wash romaine lettuce thoroughly, dry well (use a salad spinner), then stack leaves and finely chop into roughly 1/2-inch pieces to yield about 6 cups. Transfer to a large mixing bowl.
- 2
Shred cabbage
Thinly slice the red cabbage into fine ribbons and add to the bowl with lettuce (about 1 cup).
- 3
- 4
Prepare tomatoes
Halve cherry tomatoes (or quarter if large) and add to the bowl (about 1 cup).
- 5
Dice red pepper
Core and seed the red bell pepper, then finely dice to about 1/4-inch pieces (about 1 cup).
- 6
Slice scallions
Trim roots and any wilted green, then thinly slice scallions on the bias and add both white and green parts (3 pieces).
- 7
Chop parsley
Chop fresh parsley leaves finely (about 1/2 cup packed) and add to the bowl.
Add-ins
- 8
Prepare chickpeas
Drain and rinse canned chickpeas well. Pat dry with a paper towel and roughly chop or crush a portion of them with the back of a spoon so some remain intact and some are broken for texture (about 1 cup). Add to the salad bowl.
- 9
Add cheese and seeds
Crumble feta cheese and sprinkle over the salad (about 1/2 cup). Add toasted pepitas or sunflower seeds (1/4 cup) for crunch.
Dressing
- 10
Make dressing
In a small bowl or jar, combine 4 tbsp extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), and 1 minced garlic clove. Whisk or shake until emulsified.
- 11
- 12
Dress the salad
Pour approximately 3/4 of the dressing over the salad (reserve some to serve). Using two large spoons or salad tongs, toss thoroughly until all ingredients are evenly coated. Taste and add more dressing as desired.
- 13
Finish and serve
Transfer the chopped salad to a serving bowl or platter, sprinkle any remaining feta and seeds on top for presentation, and serve immediately. If making ahead, store dressing separately and toss just before serving to keep greens crisp.
