20 minServes 4saladvegetarian

Big Chopped Salad

Name: Big Chopped Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey; 1 clove garlic, grated; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 large head romaine, chopped; 1 can (15 oz) chickpeas, drained and rinsed; 1 English cucumber, diced; 1 pint cherry tomatoes, halved; 1/2 small red onion, finely chopped; 1/2 cup crumbled feta; 1/3 cup pitted Kalamata olives, chopped

Recipe by gingham

Everything cut small, so every forkful gets a bit of it all. Add chicken or a can of tuna to make it dinner.

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Ingredients

Dressing

1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey
1 clove garlic, grated
1/2 tsp kosher salt
1/4 tsp black pepper

Salad

1 large head romaine, chopped
1 can (15 oz) chickpeas, drained and rinsed
1 English cucumber, diced
1 pint cherry tomatoes, halved
1/2 small red onion, finely chopped
1/2 cup crumbled feta
1/3 cup pitted Kalamata olives, chopped

Method

Shake the dressing ingredients together in a jar with the lid on until creamy.
If you have time, toss the red onion with 1 tablespoon of the dressing and let it sit for 10 minutes. It takes the bite out.
Put everything else in a large bowl, pour over the dressing, and toss well. Serve right away.

Notes from the source

Chop the vegetables up to a day ahead and keep them in the fridge, apart from the dressing. Toss just before eating.