- 4
- 35 mins
- 35 mins
Ingredients
- 2 hearts of romaine, chopped (see chopping instructions for romaine hearts below)
- 1 smallish cucumber, (seeds removed) chopped into 1/2-inch dice
- 1 small zucchini, chopped into 1/2-inch dice
- 1 red pepper, chopped into 1/2-inch dice
- 1/2 cup cherry tomatoes, cut in half or thirds
- 1/2 cup pitted kalamata olives, chopped
- 1 batch of roasted chickpeas
- 1 cup crumbled feta cheese (optional)
- Tahini Parsley Dressing
- 1 cup loosely packed fresh parsley leaves
- 1 garlic clove, finely chopped
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoon olive oil
- 2 tablespoon water
- 1/4 teaspoon kosher salt
Preparation
Step 1
Preparation
To make the dressing, blend parsley, garlic, tahini, lemon juice, olive oil, water and salt. Blend for several minutes, scraping down the sides as necessary, until the parsley is very finely chopped and you have a smooth, light green dressing. Set aside.
Use a large cutting board and a large, sharp knife to chop your ingredients. Next to your cutting board, set out a big salad bowl.
Set all your washed vegetables next to the cutting board and as you chop them, add them to the salad bowl.
Add the olives, roasted garbanzo beans and feta cheese to the salad. Pour the salad dressing into the bowl and mix really well so all the ingredients are completely covered. Salt and pepper liberally.
To make this salad a day or two ahead of time, combine the lettuce, cucumber, zucchini and red pepper in a large salad bowl. Roast the chickpeas and store separately at room temperature. Add the tomatoes, olives, feta and salad dressing right before serving.
Tips for the Best Chopped Salad
The key to a really good chopped salad is chopping everything the same size, 1/2-inch cubes are about right, and mostly using vegetables with a crisp, crunchy texture. Other tips to keep in mind:
Don't use wet lettuce. Wash and dry it ahead of time.
Use romaine hearts for their crisp texture. Trim off the leafy tops (save for another salad) then make 4 to 6 long cuts down the length of the heart, keeping the bottom stem intact to hold the leaves together. Then chop down the length of the leaves at 1/2-inch intervals.
Avoid soggy or watery vegetables like mushrooms and large tomatoes. Cherry tomatoes are a better option. If using cucumbers, cut the seeds out and chop only the crunchy middle part.
Add the salad dressing right before serving. Toss well, using your hands to thoroughly coat everything in the salad.
Crunchy toppings such as croutons, sunflower seeds, nuts or bacon are always good.
When adding protein such as cheddar, chicken, shrimp or ham, cut it into small cubes