The Chopped Salad That Finally Replaced My Sandwich Lunch
Servings: 4 people
- 1 large head romaine lettuce chopped
- 1½ cups (200 g) cherry tomatoes halved
- 1 cup (150 g) cucumber diced
- ½ cup red onion thinly sliced
- ½ cup (50 g) olives pitted and halved
- 1 can chickpeas (15 oz /400 g) drained and rinsed or 1½ cup cooked chickpeas
- 4 ounces (100 g) feta cheese crumbled
- 4 eggs
For the Dressing
- ¼ cup (60 ml) extra virgin olive oil
- 3 tablespoons (45 ml) lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 teaspoon salt + black pepper to taste
- Boil the Eggs: Boil 4 eggs for 8 minutes, cool under tap water, then peel and cut in halves or quarters.
- Make the Dressing: In a medium bowl whisk together ¼ cup extra virgin olive oil, 3 tablespoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, 2 teaspoons Dijon mustard, 2 teaspoons honey, 1 teaspoon salt, and pepper.
- Marinate the Chickpeas: Toss in 1 can chickpeas (drained). Let them marinate while you prep the other ingredients.
- Mix in Veggies: To a large mixing bowl, add 1 large head romaine lettuce (chopped), 1½ cups cherry tomatoes (halved), 1 cup cucumber (chopped), ½ cup red onion (chopped), ½ cup olives, 4 ounces feta cheese (crumbled), marinated chickpeas, and boiled eggs.
- Serve: Bring it to the table just like this, then toss everything together right before serving so it’s fresh, vibrant, and perfectly coated in the dressing.
Substitutions
- Romaine → Swap with little gem, butter lettuce, or crunchy iceberg.
- Cherry tomatoes → Try grape tomatoes, chopped vine-ripened, or even sun-dried for extra depth.
- Cucumber → Use Persian, English, or thinly sliced raw zucchini.
- Red onion → Sub with shallots, green onion, or quick-pickled onion for a milder bite.
- Olives → Go with green olives, Castelvetrano, or capers for briny flavor.
- Chickpeas → White beans or lentils are great alternatives.
- Feta → Try goat cheese, ricotta salata, or shaved Parmesan.
- Boiled eggs → Use jammy eggs, soft-boiled, or swap with rotisserie chicken or canned tuna for a flexitarian twist.
- Olive oil → Avocado oil works well.
- Lemon juice/zest → Use red wine vinegar or white wine vinegar.
- Oregano → Italian seasoning or za’atar adds a fun twist.
- Dijon mustard → Whole grain mustard or Greek yogurt can sub in.
- Honey → Swap with maple syrup or agave for a vegan-friendly option.
- Marinate chickpeas: Soak in dressing to ditch that canned taste—instant flavor boost.
- Jammy eggs: Boil 7½–8 mins for creamy, dreamy yolks.
- Chop it small: Bite-sized = better flavor, no knife needed.
- Dry your lettuce: Wet leaves = soggy salad. Spin or pat dry.
- Serve it cold: Perfect for meal prep or picnics. Add eggs last.
- Prep like a pro: Marinate early, chop ahead. Keep lettuce and dressing separate.
- Taste before serving: Adjust salt or lemon—feta and olives do a lot already.
- Make it your go-to: Fresh, filling, and packed with plant-based protein.
- Double it: Great for protein-packed lunches all week.
