Chopped Salad (v, Gf) Recipe

Prepare lettuces

Wash and dry the romaine, mixed greens and radicchio thoroughly. Chop the romaine and radicchio into roughly 1/2-inch pieces and tear any delicate baby greens into bite-sized pieces. Place in a large mixing bowl.

Prep vegetables

Peel (if desired) and quarter the cucumber lengthwise, then slice crosswise into small half-moons about 1/4 inch thick (about 1 cup). Halve the cherry tomatoes. Remove seeds and ribs from the bell peppers and finely dice into about 1/4-inch pieces (about 1/2 cup each). Peel and julienne or grate the carrot to measure 1 cup. Trim and thinly slice the celery into small pieces. Finely dice the red onion into 1/8–1/4-inch pieces (about 1/4 cup). Add all prepped vegetables to the bowl with the greens.

Chop chickpeas & avocado

Coarsely chop the cooked chickpeas if whole (so they integrate with the salad). Halve, pit and dice the avocado into 1/2-inch pieces; to prevent browning, sprinkle with a squeeze of lemon and add to the bowl just before tossing.

Chop herbs and seeds

Roughly chop the parsley and mint. If pumpkin seeds are not pre-toasted, toast them in a dry skillet over medium heat for 3–4 minutes, shaking the pan, until fragrant and lightly browned — watch carefully to avoid burning. Set aside to cool.

If using vegan Parmesan, have it ready to sprinkle just before serving.

Make dressing

In a small bowl or jar combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, maple syrup, minced garlic, fresh lemon juice, salt and black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened (about 30 seconds). Taste and adjust seasoning — add more lemon or vinegar for brightness, or a pinch more salt if needed.

Pour about two-thirds of the dressing over the salad and toss gently but thoroughly so the chopped ingredients are evenly coated. Add more dressing to taste (reserve some dressing if serving family-style so individuals can add more).

Sprinkle the chopped parsley and mint, toasted pumpkin seeds and vegan Parmesan over the top. Toss lightly once more to distribute garnishes.

Serve immediately so the avocado stays fresh and the greens remain crisp. Leftovers: store dressing separately and keep salad components (without dressing) in an airtight container in the refrigerator for up to 24 hours; assembled salad is best eaten within a few hours.