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10-Minute Chopped Salad

Print Recipe
Course Salad
Cuisine American, French, Italian
Keyword kitchen emergency,, nocook-meal
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 People
Calories 245

Equipment

  • Vegetable chopper (easy to clean)
  • Large salad bowl
  • Small jar or bowl for dressing
  • Measuring cups and spoons

Ingredients

For the Salad: 1 head romaine lettuce, chopped

1 English cucumber, chopped

1 red bell pepper, chopped

1 cup cherry tomatoes, halved (or use your chopper)

½ red onion, finely chopped

1 can (15 oz) chickpeas, drained and rinsed

½ cup crumbled feta cheese

¼ cup chopped fresh parsley (optional)

For the Dressing:

⅓ cup extra virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 clove garlic, minced

½ teaspoon salt

¼ teaspoon black pepper

Instructions

Start by prepping your vegetables. Wash and dry the romaine lettuce, cucumber, bell pepper, and cherry tomatoes.

  • Step-by-step guide showing how to dice a cucumber quickly using a vegetable chopper.

Using your vegetable chopper, chop the bell pepper into small, uniform pieces. Transfer to a large salad bowl.

    Next, chop the cucumber into similar-sized pieces using your chopper. Add to the bowl.

      Chop the romaine lettuce through your vegetable chopper in batches. Don't overfill the chopper or pieces will be uneven. Add to bowl.

      • Close-up of hands dicing a bell pepper quickly and uniformly using an easy-to-clean vegetable chopper.

      Halve the cherry tomatoes (or run them through your chopper if it handles softer items). Add to bowl.

        Finely chop the red onion and add to the salad. If your chopper has a small dice setting, use that.

          Add the drained chickpeas, crumbled feta, and parsley to the bowl. Toss everything together gently.

            In a small jar or bowl, combine olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Shake or whisk until well combined.

              Pour dressing over the salad right before serving. Toss everything together until evenly coated.

                Serve immediately or refrigerate for up to 2 hours. If making ahead, keep dressing separate until ready to eat.

                Notes

                Notes:
                • Clean your vegetable chopper immediately after use—it takes 30 seconds and saves you from scrubbing later.
                • Don't skip the red onion. Soak the chopped pieces in cold water for 5 minutes first if the bite is too strong for you.
                • Cherry tomatoes can be chopped by hand if your chopper crushes them. Just cut them in half.
                • Swap chickpeas for grilled chicken, hard-boiled eggs, or salami for different protein options.
                • This salad is best eaten fresh. The small pieces get soggy if dressed too far in advance.
                • Double the dressing recipe and keep extra in the fridge for easy salads all week.
                Nutrition (per serving):
                • Calories: 245
                • Protein: 8g
                • Fat: 16g
                • Carbohydrates: 20g
                • Fiber: 6g
                         Sodium: 520mg