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10-Minute Italian Chopped Salad Recipe (vegan)

This 10-minute Italian chopped salad recipe came out of desperation. I had nothing planned for dinner and had to ransack the fridge and pantry for whatever I could find.

Turns out, these ingredients together created a small miracle! It doesn’t look like much, but it packs SO MUCH FLAVOR! It’s definitely one of the most satisfying & filling salads I’ve made recently.

It tastes like an Italian sub (sandwich) AND it comes together in less than 10 minutes. Plus, it makes awesome leftovers. What else could you want?!

1 TBSP Extra Virgin Olive Oil
4 TBSP apple cider vinegar
1 Hefty pinch of garlic powder
1 Hefty pinch of dried oragano
1 large red bell pepper, chopped
1/4 cup shallots, finely diced
1/2 cup cherry tomatoes, sliced in half
1 can garbanzo beans, drained & rinsed
1 can kidney beans, drained & rinsed
1/3 cup parsley, chopped

1.) First, make the vinaigrette. In a large bowl, combine first 4 ingredients and mix well. Set aside.

2.) Mix the vinaigrette well and add the remaining ingredients. Mix it all until combined & chill until cold.

3.) Serve & enjoy! You can add a little quinoa, feta cheese, cucumber, olives, shrimp, or any other add-ins you like. This is really versatile and easy to modify 🙂

Over to you! What’s your go-to salad? 

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    March 10, 2017 at 4:12 pm

    My go to store cupboard salad is something similar to yours but with tinned lentils in place of the chickpeas and beans and some cucumber or feta added 🙂 or grilled halloumi marinated in lime juice and harissa then served on top of steamed asparagus and some red onion and baby spinach with some oil, harissa and a squeeze of lemon. Delicious!

  2. Avatar

    Tarin Summy

    March 10, 2017 at 5:11 pm

    This recipe looks AMAZING I’m definitely going to try this! Do you think the salad could be made ahead of time and then add the dressing when it’s eaten?

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