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+ servings
chopped vegetable salad in a baking sheet on a gray table
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5 from 37 votes

Chopped Veggie Salad (No Lettuce)

A medley of healthy vegetables like crunchy asparagus and vibrant chickpeas makes this chopped vegetable salad a winner any time of year.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Main Dish, Salad
Cuisine: American
Diet: Diabetic, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 12 servings
Calories: 270kcal
Author: Deborah
Cost: $14

Ingredients

For the Salad

  • 15 oz chickpeas freshly cooked or canned
  • 12 asparagus spears ends cut leaving a large tip
  • 1 cup cucumber peels on (healthier); chopped
  • 1 cup onion chopped
  • 1 cup corn fresh or frozen
  • 1 cup carrots chopped
  • 1 cup snap peas separate some peas from pod to add to salad (optional)
  • ½ cup radish chopped
  • ½ cup red bell pepper seeded & chopped
  • ½ cup yellow bell pepper seeded & chopped
  • 12 cherry tomatoes chopped in half
  • ½ teaspoon sea salt
  • 1 teaspoon black pepper

For the Orange Miso Dressing

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon white miso paste
  • ½ cup orange juice
  • 1 teaspoon orange zest grated
  • ½ teaspoon fresh ginger grated (may substitute with equal amounts of ground)
  • ¼ teaspoon sea salt

Instructions

For the Dressing

  • Whisk together balsamic vinegar, red wine vinegar, garlic, orange zest, orange juice, and sea salt. Add miso and continue to whisk until miso is completely dissolved. Chill briefly while you make the salad.

For the salad

  • Rinse and drain chickpeas. Place into a large bowl.
  • Add chopped vegetables to bowl. Mix thoroughly with chickpeas. If you'd like to add dressing now to mix with salad, you may do so now.
  • Arrange on sheet pan or large platter. Top with salad dressing (if you haven't done so already). Serve immediately.

Notes

  • Nutrition information is an estimate and is calculated based on added dressing.
  • Choose only organic vegetables that are free from pesticides and weird, gene altering chemicals.
  • If you don't have fresh corn, try using organic frozen corn as a healthy replacement.
  • Store in an airtight container (without dressing) in your refrigerator for up to 3 days. 
  • Don't freeze. Will turn super mushy. 

Nutrition

Serving: 1serving | Calories: 270kcal | Carbohydrates: 20g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 215mg | Potassium: 377mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2347IU | Vitamin C: 50mg | Calcium: 44mg | Iron: 2mg