Best Vegetarian Chopped Salad Recipe for Fresh Healthy Meals

Looking for a vibrant, nutrient-packed, and utterly delicious salad that fits perfectly into a vegetarian lifestyle? This Best Vegetarian Chopped Salad Recipe is exactly what you need!

It’s a colorful mix of fresh vegetables, crunchy nuts, and tangy cheese, all tossed in a zesty homemade dressing. Whether you’re packing lunch, serving a quick dinner, or bringing a dish to a gathering, this salad hits all the right notes — fresh, satisfying, and full of texture.

Plus, it’s incredibly easy to make, requiring just a few simple steps that anyone can follow.

What makes this chopped salad stand out is its balance of flavors and textures. Crisp cucumbers, juicy tomatoes, and sweet bell peppers combine with creamy feta and crunchy walnuts to create a delightful bite every time.

The dressing brings it all together with a fresh lemon and herb punch. Ready in under 20 minutes, it’s perfect for busy weeknights or when you want a healthy meal without fuss.

Let’s dive in!

Why You’ll Love This Recipe

This chopped salad is a true crowd-pleaser for several reasons. First, it’s loaded with fresh, wholesome ingredients that nourish your body and delight your taste buds.

The combination of textures — crisp, creamy, and crunchy — makes every forkful exciting. It’s also highly customizable, so you can swap or add ingredients based on your preferences or what’s in season.

Another reason to love this recipe is its versatility. It works great as a light lunch on its own, a colorful side dish for dinner, or even as a potluck favorite.

It’s vegetarian, gluten-free, and can easily be made vegan by swapping the cheese for a plant-based alternative. Plus, the homemade dressing is simple, wholesome, and far tastier than store-bought options.

For those who appreciate convenience, this salad keeps well in the fridge for a day or two—just keep the dressing separate until you’re ready to serve. It’s a true kitchen staple, perfect for meal prep and busy lifestyles.

Ingredients

• 2 cups romaine lettuce, finely chopped
• 1 cup cherry tomatoes, quartered
• 1 large cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup canned chickpeas, rinsed and drained
• 1/3 cup crumbled feta cheese (or vegan feta for a dairy-free option)
• 1/4 cup walnuts, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped (optional but recommended)
• For the dressing:
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 clove garlic, minced
• Salt and pepper, to taste

Equipment

• Cutting board
• Sharp chef’s knife
• Large mixing bowl
• Small bowl or jar for dressing
• Measuring spoons
• Salad serving bowl or individual plates
• Salad tongs or large spoon and fork for tossing

Instructions

1. Prepare your vegetables: Rinse all fresh produce. Finely chop the romaine lettuce, dice the cucumber and red bell pepper, quarter the cherry tomatoes, and finely chop the red onion, parsley, and mint.
2. Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 2-3 minutes until fragrant and slightly browned. Set aside to cool.
3. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until emulsified.
4. Combine salad ingredients: In a large mixing bowl, add the chopped lettuce, tomatoes, cucumber, bell pepper, red onion, chickpeas, parsley, and mint. Toss gently to combine.
5. Add cheese and nuts: Crumble the feta cheese over the salad and sprinkle the toasted walnuts on top.
6. Toss with dressing: Pour the dressing over the salad and toss everything together until evenly coated.
7. Serve immediately: For best freshness and crunch, serve the salad right away. If preparing ahead, keep the dressing separate until ready to eat.

Tips & Variations

“For a vegan version, swap feta cheese with crumbled tofu or a nut-based cheese alternative. You can also add avocado for creaminess and extra healthy fats!”

Feel free to customize this chopped salad to your liking. Here are some tasty variations:

• Add grains: Mix in cooked quinoa, farro, or couscous for a more filling meal.
• Switch up nuts: Use pecans, almonds, or pumpkin seeds instead of walnuts for different crunch.
• Include fruit: Add diced apples, pears, or dried cranberries for a touch of sweetness.
• Spice it up: Sprinkle some crushed red pepper flakes or add sliced jalapeños to the dressing for heat.
• Herbs matter: Fresh basil, dill, or cilantro can replace parsley and mint for a flavor twist.

Nutrition Facts

Serving Suggestions

This chopped salad is a versatile dish that pairs beautifully with a variety of meals. Serve it as a fresh side alongside grilled vegetables or your favorite pasta dish.

It also works well as a light lunch, especially when paired with warm, crusty bread or pita.

For a heartier meal, add a scoop of cooked lentils or your favorite protein substitute like grilled tofu or tempeh. It’s also fantastic as a topping for grain bowls or wrapped inside whole wheat tortillas for a quick and healthy wrap option.

For more inspiration on delicious vegetarian meals, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe for a creamy pasta pairing, or indulge your sweet tooth later with the Cinnamon Pecan Ice Cream Recipe.

Looking for a savory snack? The Cheese Penny Recipe is a perfect option to complement your salad meal day.

Conclusion

This Best Vegetarian Chopped Salad Recipe is a delicious and nutritious addition to any meal plan. It’s quick to prepare, packed with fresh ingredients, and offers a satisfying balance of flavors and textures.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your diet, this salad is sure to become a favorite.

Its simplicity and versatility make it ideal for busy lifestyles, meal prepping, or entertaining guests. Plus, the homemade dressing is a breeze to whip up and elevates the salad to restaurant-quality.

Enjoy the vibrant freshness and wholesome goodness of this chopped salad any time of year!

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