Chop Salad Recipe

This vibrant Chop Chop Salad is a delightful explosion of fresh flavors and textures! Perfect as a refreshing side dish for your favorite curry, grilled meats, or even as a light lunch. All the vegetables are chopped or diced for easy eating and maximum flavor impact. Customize it to your liking – feel free to add or subtract veggies based on your preference and what's in season!

Prep Time 20 mins

Cook Time 35 mins

Calories 27.6 kcal

Protein 1g

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114

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Chop Salad

2 stalks celery, finely chopped
1/2 medium green bell pepper, finely chopped
Scallions
Diced Tomato
1 medium cucumber, finely chopped
Chives
Parsley
Vinegar
Sugar
1/2 teaspoon salt
Fresh Ground Pepper

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How to Make Chop Salad

Wash and thoroughly dry all vegetables.
Finely chop the red onion (1/2 medium), cucumber (1 medium), green bell pepper (1/2 medium), and celery (2 stalks).
Dice the tomatoes (1 cup, cherry or grape tomatoes work well).
In a large bowl, combine the chopped red onion, cucumber, green bell pepper, celery, and tomatoes.
Add the chickpeas (1 can, 15 ounces, drained and rinsed).
Add the chopped fresh parsley (1/4 cup) and fresh cilantro (1/4 cup).
In a small bowl, whisk together the olive oil (3 tablespoons), lemon juice (2 tablespoons), salt (1/2 teaspoon), and black pepper (1/4 teaspoon).
Pour the dressing over the salad and toss gently to combine.
Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve chilled. Garnish with extra herbs if desired.