Chopped Veggie Salad
This chopped veggie salad is incredibly easy to put together. Packed with colourful vegetables, as well as apple and chickpeas, it’s finished with a simple lemon and oregano dressing. It's topped with tamari roasted seeds for extra crunch. Perfect for meal prep, easy lunches, or serving alongside your favourite mains.
Ingredients
- ½ cucumber
- 1 red bell pepper
- 1 medium apple
- 12-15 cherry tomatoes
- 1 small red onion
- Small handful of fresh coriander (cilantro)
- 1 small head cos (romaine) lettuce
- 400 g tinned chickpeas 14oz
Dressing ingredients:
- 2 tbsp olive oil
- Juice and zest of a lemon
- 1 tsp dried oregano
- ½ tsp sea salt
- A few grinds of black pepper
- 1 tsp maple syrup optional
Optional toppings:
- Tamari Roasted Seeds
Instructions
- Using a vegetable chopper or a knife, chop the cucumber, pepper, apple and tomatoes into bite-sized chunks. Finely chop the onion and coriander and slice the lettuce into bite-sized pieces. Drain the chickpeas.
- Add all the chopped vegetables and the drained chickpeas to a serving bowl.
- Add all the dressing ingredients to a small jug and mix well to combine.
- Pour the dressing over the veggies and mix well. Sprinkle over the toasted seeds and serve.
Notes
- This will store well in the fridge for up to 4 days.
- I would recommend adding the seeds just before serving.
- The nutritional information does not include the roasted seeds.
- If you would like to make them, the recipe for the toasted seeds is here.
Nutrition
Calories: 199kcalCarbohydrates: 24gProtein: 6.2gFat: 8.5gSaturated Fat: 1.3gFiber: 5.6g
Tried this recipe?Let us know how it was!