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Summer Chopped Lunch Salad

A crisp, colorful chopped salad loaded with fresh summer vegetables, chickpeas, and a tangy lemon vinaigrette. Ready in 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Course: Lunch
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cooked chickpeas drained and rinsed
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/2 cup bell pepper any color, diced
  • 1/4 cup red onion finely diced
  • 2 cups romaine lettuce chopped
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • cutting board
  • chef's knife
  • mixing bowls
  • small jar or bowl for dressing

Method
 

  1. In a large bowl, combine chickpeas, tomatoes, cucumber, bell pepper, red onion, romaine, and parsley.
  2. In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
  3. Pour dressing over salad and toss until everything is evenly coated.
  4. Let sit 2 minutes for flavors to meld, then serve immediately.

Notes

Storage: This salad is best eaten fresh. If prepping ahead, keep dressing separate and toss just before serving. For a heartier meal, add grilled chicken or feta cheese. For food safety, refrigerate leftovers within 2 hours.