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Chopped Salad with Chickpeas

Kelly Jensen
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
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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
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