Modern American Cuisine
Chopped Salad with Chickpeas and Ranch Dressing
A chopped salad is a brilliant American lunch option where all the ingredients are cut into small cubes so that every spoonful offers the perfect balance of flavors. In this version, tender chickpeas provide a hearty base, while crisp cucumbers, sweet bell peppers, and juicy lettuce leaves add freshness. Spicy salami or turkey, paired with cheese cubes, add substance to the dish and a bright, salty accent. All this splendor is brought together by a light version of the famous ranch dressing with a splash of lemon juice, which gives the salad a creamy texture without weighing it down. The dressing can be mixed in advance, making this salad the perfect building block for quick and healthy weekday lunches.
Dishday
Recipe overview
- Total time
- 15 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Modern American Cuisine
Nutrition
per serving
- Calories
- 345 kcal
- Protein
- 21 g
- Fat
- 17 g
- Carbs
- 25 g
- Fiber
- 6 g
Step by step
Method
- 01
Start by making the dressing
Start by making the dressing: In a small bowl, combine thick yogurt, mayonnaise, lemon juice, garlic powder, dried dill, and a pinch of salt. Whisk thoroughly until smooth and creamy, then refrigerate to allow the flavors to blend.
- 02
Drain the canned chickpeas in a colander and rinse them thoro…
Drain the canned chickpeas in a colander and rinse them thoroughly under cold running water to remove the starchy liquid. Leave the chickpeas in the colander for a couple of minutes to allow all the excess moisture to drain completely.
- 03
Cut the cucumbers, bell peppers, salami, and cheese into smal…
Cut the cucumbers, bell peppers, salami, and cheese into small, uniform cubes, about the size of chickpeas. Cutting the ingredients this way is a key step that ensures the salad is easy to eat and that every bite is well-balanced.
- 04
Finely chop the crisp leaves of iceberg or romaine lettuce
Finely chop the crisp leaves of iceberg or romaine lettuce. Make sure the pieces aren't too large and blend well with the other hearty ingredients.
- 05
In a large salad bowl, combine the chickpeas, chopped vegetab…
In a large salad bowl, combine the chickpeas, chopped vegetables, meat, cheese, and herbs. Add the chilled ranch dressing and gently toss with upward strokes so that the dressing evenly coats each piece without crushing the vegetables.
Dishday
Useful advice
Cooking tip
To keep the salad as crunchy as possible, dice the vegetables into equal cubes no larger than a chickpea – this is the secret to the perfect chopped salad texture.
How to serve
Serve the salad topped with a handful of toasted pumpkin seeds or croutons for an extra crisp crunch.
How to store
Store the chopped ingredients and the dressing in separate containers in the refrigerator for up to 3 days. Mix them just before serving.
Note
You can easily swap the salami for baked turkey or chicken breast to make the dish leaner.
