Let’s be honest—chopped salads are kind of my thing!
They’re incredibly versatile, deeply satisfying, and easy to throw together.

A few nights a week, I whip up a big chopped salad to go with dinner (you’ll find tons of variations on the blog!), and I always make extra for lunch the next day.
This particular Greek-style chopped salad is bursting with fresh, tangy flavor—perfect paired with BBQ chicken or delicious all on its own, thanks to the plant-based protein boost from chickpeas.

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🥗 Serves: About 4 servings

Ingredients:

• 2 medium English cucumbers, chopped

• 1 large yellow bell pepper, chopped

• 2 cups cherry or grape tomatoes, halved

• 1 medium red onion, diced

• 1 can of chickpeas, drained and rinsed

• ½ cup pitted Kalamata olives, halved

• ½ cup crumbled feta cheese

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🥣 Tzatziki Dressing:

• 1/3 cup plain Greek yogurt

• 1 Tbsp extra virgin olive oil

• 2 Tbsps fresh squeezed lemon juice

• 1 Tbsp fresh lemon zest

• 1–2 fresh garlic cloves, minced or pressed

• A small handful of fresh dill, chopped

• Sea salt and freshly ground black pepper to taste (about 1/4 teaspoon each)

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👩‍🍳 Instructions:

1. Make the dressing:
   Add all dressing ingredients into a mason jar and shake vigorously to emulsify.
   Alternatively, whisk together in a small glass bowl until well combined.
   Keep chilled in the fridge until ready to use.

2. Assemble the salad:
   In a large mixing bowl, combine all salad ingredients.

3. Toss it all together:
   Pour the dressing over the salad and toss gently until everything is evenly coated.

4. Let it rest:
   Allow the flavors to blend for at least 10 minutes before serving.

5. Storage tip:
   The salad stays fresh in the refrigerator for up to 24 hours.

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Enjoy! And don’t forget to tag me @CleanFoodCrush when you try this at home!