This chopped Mediterranean-style salad is crisp and colorful: crunchy lettuce and cucumber meet creamy avocado, briny marinated artichokes, roasted red peppers, and chickpeas for chew and protein, finished with balsamic and extra-virgin olive oil.
Ready in about 15 minutes, it’s ideal for weekday lunches or a quick light dinner — toss and eat right away or pack components separately for meal prep and add protein when you’re ready to eat.
Why You’ll Love This Recipe
Fast to assemble, textured to the last bite, and endlessly adaptable — this salad balances crunchy greens, creamy avocado, tangy artichokes and chickpeas, so every forkful feels composed even when you make it ahead (with a couple of storage tricks).
Keep the dressing and soft items separate until serving for the best texture and freshness.
Ingredients You’ll Need
How to Make the Salad
- Place 6-8 ounces crispy lettuce in a large bowl. Sprinkle a little salt over the greens and toss gently to lightly season and soften the lettuce.
- Add the remaining ingredients to the bowl: 1 medium-large tomato (chopped), 1 cup peeled and diced cucumber, 1/2 cup chopped roasted red peppers, 1/2 cup chopped marinated artichokes, 1/2 cup chickpeas (rinsed and drained), 1/3 cup chopped pepperoncini, 1/2 avocado (chopped), optional 1/2 cup chopped mozzarella, and 2 cups chopped grilled chicken or 1 cup chopped deli turkey.
- Drizzle 3 tablespoons extra-virgin olive oil and 2 tablespoons balsamic vinegar over the salad. Add cracked black pepper and additional salt to taste, then use tongs or salad utensils to toss the ingredients until evenly coated with the dressing.
- Eat immediately once dressed — the salad is best right after tossing because the greens and avocado change texture after sitting with the dressing.
Keep Components Crisp
To preserve crunch when meal prepping, keep the leafy greens, crunchy vegetables, and softer items in separate containers. Add avocado only at serving time or pack it in a small airtight cup with lemon to slow browning.
For a make-ahead crunchy snack or salad topper, try oven-roasted chickpeas for a contrasting crunch — a great complement to this salad: Roasted Chickpeas With Parmesan.
- Store lettuce and cucumber in a paper-towel-lined container to absorb excess moisture.
- Keep wet ingredients (marinade from artichokes or pepperoncini) drained to prevent sogginess.
- Pack avocado separately and add at the last minute.
Dressing & Storage
This salad uses a simple dressing of extra-virgin olive oil and balsamic vinegar — toss only what you plan to eat immediately to keep the greens crisp.
If preparing ahead, refrigerate the assembled salad undressed; this salad keeps well for 3-5 days in the refrigerator, undressed.
- Store dressing in a small jar or leakproof container; shake before adding.
- If refrigerated, let dressed portions sit 5 minutes at room temperature before serving to take the chill off.
Best Protein Add-ins
Use 2 cups chopped grilled chicken for a warm, hearty salad or 1 cup chopped deli turkey for a lighter option. Keep cooked chicken separate if you prefer to reheat it before serving.
Other sturdy proteins that travel well include canned tuna, cooked shrimp, or a scoop of roasted chickpeas for vegetarian protein.
- To reheat grilled chicken, warm it briefly in the microwave or skillet and add it on top of the salad right before eating.
- Deli turkey is best cold; pack separately to avoid chilling the salad too much.
Tips for Success
Salt the greens first: Sprinkling a little salt over the lettuce and tossing before adding other ingredients seasons the base evenly and helps tenderize sturdier leaves.
Pack smart for meal prep: Store salad components in one container and dressing in another; keep avocado and cheese separate or add them the day you eat to avoid sogginess.
Chop for even bites: Cut vegetables and proteins into similar-sized pieces (roughly 1/2–3/4-inch) so each forkful gets a balanced mix of textures.
Save This Recipe
More recipes you’ll like
Frequently Asked Questions
Ready to Serve
When you’re ready to eat, drizzle the dressing, add avocado if using, fold gently with tongs, and enjoy the mix of crunchy and creamy textures.
Serve this as a light lunch or pair it with a warm grain or soup for a fuller meal.
My Everyday Chopped Salad Recipe
Ingredients
- 6-8 ounces crispy lettuce
- 1 medium tomatoes medium-large, chopped
- 1 cup cucumber peeled and diced
- 1/2 cup roasted red peppers chopped
- 1/2 cup marinated artichokes chopped
- 1/2 cup chickpeas rinsed and drained
- 1/3 cup pepperoncini chopped
- 1/2 avocado chopped
- 1/2 cup mozzarella optional, chopped
- 2 cups grilled chicken chopped or 1 cup chopped deli turkey
- 1/2 teaspoons salt and cracked black pepper more to taste
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Place 6-8 ounces crispy lettuce in a large bowl, sprinkle a little salt over the greens, and toss to coat.
- Add the remaining ingredients to the bowl: 1 medium-large tomato (chopped), 1 cup peeled and diced cucumber, 1/2 cup chopped roasted red peppers, 1/2 cup chopped marinated artichokes, 1/2 cup chickpeas (rinsed and drained), 1/3 cup chopped pepperoncini, 1/2 avocado (chopped), optional 1/2 cup chopped mozzarella, and 2 cups chopped grilled chicken or 1 cup chopped deli turkey.
- Drizzle 3 tablespoons extra-virgin olive oil and 2 tablespoons balsamic vinegar over the salad, add cracked black pepper and additional salt to taste, then toss with tongs or salad utensils to coat the ingredients evenly with the dressing.
- Eat immediately once dressed; the salad is best right after tossing.
