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Chopped Salad with Chickpeas Recipe (Vegetarian)

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This chopped salad with chickpeas recipe is fresh, crunchy, and drizzled with a simple homemade vinaigrette. An easy no-cook lunch or dinner, this salad can be made in 5 minutes from start to finish.
 
This chopped salad is a favorite appetizer to start a meal, or the perfect side to serve with your favorite protein. Loaded with parmesan cheese, mozzarella, and fresh crisp veggies. 
 
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I am a huge fan of no-cook lunches and dinners in the summer, and this salad is the perfect meal for the heat.  This vegetarian chopped chickpea salad is loaded with fresh chopped lettuce (you can use iceberg or Romaine), tasty chickpeas, and topped with loads of cheese.
 
This salad is great for vegetarian meal prep lunches during the week. I prepped a whole week’s worth and was able to enjoy it while working from home.  After I made the chickpeas, I portioned them into airtight containers, stored them in the fridge, and was able to grab one at lunchtime and eat.
 

This Chopped Salad with Chickpeas Is:

  • Bright
  • Crunchy
  • Satisfying
  • Protein-packed
  • Crisp
  • Tangy
  • Vegetarian and so good!
 
 
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A No-Cook Chopped Salad Recipe That’s Perfect for Summer

This no-cook chopped salad with chickpeas is a quick and simple recipe.  I love a good no-cook recipe for those days when I’m not feeling like standing around the stove, or for summer nights when it’s too hot to cook. I have a whole collection of recipes that require zero cooking at all, check them out here

This salad comes together in about 10 minutes, and doesn’t require the stove or microwave to make. Just use a few pantry staple ingredients and you have a tasty meal ready in no time.  This salad is inspired by the famous chopped salad at La Scala restaurant – but a vegetarian version without meat. And very little to clean up afterwards… an added bonus!

What’s In This Vegetarian Chopped Chickpea Salad?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Low or No Salt Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make no soak dried chickpeas in the Instant Pot or pressure cooker. Dried beans are incredibly inexpensive, and cooking them yourself also cuts back on the sodium.  A win/win if you ask me.
  • Iceberg Lettuce
  • Bell Pepper
  • Parmesan Cheese – gives that extra bit of flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a vegan version, adding a little extra into the sauce (and for garnish) makes this dish delish. Make sure you get a vegetarian parmesan, as some versions can contain rennet (an animal by-product).
  • Mozzarella
  • Extra Virgin Olive Oil
  • Apple Cider Vinegar: which gives this dressing a little extra tang! There are great benefits to apple cider vinegar with the mother aside from it’s fantastic flavor. 
  • Whole Grain Mustard – for a really nice flavor and texture.
  • Agave or other natural sweetener
 
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Impressive Salads in 30 Minutes

This easy chickpea chopped salad is what I call an Easy Entertaining Recipe – which is on your table in under30 minutes.  These quick and simple recipes are perfect for those last-minute potluck invites, or when you just want a quick home cooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family.

From soups and stews, to pastas and proteins – a yummy meal can be on your table in no time.  Just as fast as grabbing a quick prepared side dish from the store (and way more impressive too)!  If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for summer entertaining for that next-level gift your host will love!

How Do I Make This Chopped Chickpea Salad?

  1. In a large bowl, combine the chopped lettuce, bell pepper, chickpeas, mozzarella, and parmesan cheese.
  2. In a mason jar, add all the dressing ingredients, seal with an airtight lid, and shake well to combine.
  3. Pour the dressing over the salad, and mix well to combine. Serve with additional parmesan cheese for garnish.

This made an awesome lunch, it was super flavorful and kept me full until dinner. The dressing is simple and bright, and it felt so good to eat whole clean ingredients together in one big bowl.  This was a favorite and we will definitely be enjoying this again!

Dietary Modifications

  • This chickpea chopped salad is naturally vegetarian, and refined sugar free!
  • You can swap out any veggies though for whatever you have on hand – fresh tomatoes, olives, or cucumber would be fantastic choices!

More No Cook Salads You’ll Love

Vegan Spinach Salad with Avocado and Tomatoes Recipe

Beet and Apple Salad Recipe (Vegan, Gluten Free)

Vinegar & Oil Coleslaw: Easy Summer Recipe (Vegan, GF)

Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)

Avocado Grapefruit Salad  (Raw Vegan, Paleo, Whole30, Gluten Free)

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

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Chopped Salad with Chickpeas

This chopped salad with chickpeas recipe is fresh, crunchy, and drizzled with a simple homemade vinaigrette. An easy no-cook lunch or dinner, this salad can be made in 5 minutes from start to finish.
5 from 5 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine American, Greek
Servings 8 servings
Calories 245 kcal

Ingredients
  

For the Salad

  • 1 large head ice berg lettuce chopped or shredded
  • 1 13-ounce can No-Salt-Added Chickpeas
  • 1 bell pepper sliced
  • 2/3 cup parmesan cheese grated
  • 1/4 cup shredded mozzarella cheese

For the Dressing

  • 1/3 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon agave nectar
  • 1/4 teaspoon Sea Salt

Instructions
 

  • In a large serving bowl, combine the chopped lettuce, bell pepper, chickpeas, mozzarella, and parmesan cheese.
  • In a mason jar, add all the dressing ingredients, seal with an airtight lid, and shake well to combine.
  • Pour the dressing over the salad, and mix well to combine. Serve with additional parmesan cheese for garnish.

Video

Nutrition

Calories: 245kcalCarbohydrates: 28gProtein: 9gFat: 12gSaturated Fat: 2gSodium: 109mgPotassium: 395mgFiber: 8gSugar: 6gVitamin A: 1418IUVitamin C: 7mgCalcium: 57mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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