Salads often have a reputation for being something you have to eat, not something you want to eat. But this Plant-Based Chopped Salad proves otherwise. Hearty enough to stand alone as a main course, or perfect for sharing as a vibrant side, it’s packed with flavor, texture, and variety in every bite.
Crisp romaine lettuce lays the foundation. The mix of colors, crunch, and creaminess from ingredients—like radicchio, roasted red pepper, avocado, and hearts of palm—make this salad anything but ordinary. Tossed with a bold, tangy balsamic dressing, each ingredient shines, transforming the dish into a salad that you’ll crave.
Tips for salad success:
- Don’t skip the salting of your greens (and radicchio reds). Adding just a bit of salt to the greens while you’re building the salad will ensure each bite is well-seasoned and balanced.
- Add your dressing around the edges of the bowl and use tongs to toss and equally distribute, so you don’t drown the salad. If you’re worried about overdressing the salad, start with just 2 to 3 tablespoons of dressing at a time.
- After you rinse your garbanzo beans, hearts of palm and/or roasted red bell pepper, use a paper towel to dab away any additional moisture. This will help ensure your salad isn’t overly wet.
- While you can roast your own red bell pepper, there are plenty of Plant-Based Whole30-compatible options in a jar. Read the label to ensure there are no added ingredients that don’t fit the plan. You can also use leftovers from the jarred red peppers to slice and add to other salads or mix into a batch of homemade hummus!
Serving suggestions:
- This Plant-Based Chopped Salad serves two as a main course or four to six as a side salad. It’s recommended to serve the salad immediately so it doesn’t get soggy.
- If you want to add more protein, double-up on the amount of garbanzo beans in the salad. You can also top it with baked tofu or sautéed tempeh strips.
- Nuts and seeds can add even more crunch. Slivered almonds work best with the other textures, but choose your own adventure.
Ingredients
- 2 whole hearts of romaine chopped
- ½ small head radicchio chopped
- ½ medium red onion diced
- 1 roasted bell pepper diced
- 1 avocado peeled and diced
- 1 15.5-oz can garbanzo beans drained and rinsed
- 1 14.1-oz can whole hearts of plam drained and sliced into rounds
- 2 cloves garlic minced
- 1 tsp compatible Dijon mustard
- ¼ cup balsamic vinegar
- ½ cup olive oil
- 1 tsp kosher salt
- ¼ tsp red pepper flakes
Instructions
- PREPARE the dressing by adding 2 cloves minced garlic, 1 tsp Dijon mustard, and 1/4 cup balsamic vinegar to a small bowl. Whisk together to combine.
- DRIZZLE in olive oil, while continuing to whisk, until emulsified. Season with 1/2 tsp kosher salt and 1/4 tsp red pepper flakes. Stir and set aside.
- ADD chopped hearts of romaine and radicchio to a large bowl. Sprinkle with 1/2 tsp kosher salt and toss with your hands.
- SPRINKLE lettuces with diced red onion, roasted red pepper, avocado, garbanzo beans, and sliced hearts of palm. Use tongs to gently toss and evenly combine.
- POUR about half of the prepared dressing around the edges of the bowl. Toss to evenly coat. Add more dressing, as desired.
- SERVE immediately. Store leftover dressing in an air-tight container in the refrigerator for up to five days.
