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chopped salad with pesto vinaigrette on white plate
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Chopped Salad with Pesto Vinaigrette

A use-what-you-have salad coated with a flavorful pesto vinaigrette that's packed with fresh vegetables for an easy lunch or side. Endlessly variable!
Prep Time25 minutes
Total Time25 minutes
Course: Salads, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 114kcal
Author: Jami Boys

Ingredients

  • 2 medium carrots peeled and chopped
  • 1 stalk celery diced
  • 1 small onion diced
  • 1 cup chopped broccoli
  • 1 cup chopped cauliflower
  • 1 small red pepper diced
  • 1 small cucumber or zucchini chopped
  • optional: 1 small jalapeno diced
  • 1 15-ounce can of chickpeas/garbanzo beans

Dressing

  • 1/4 cup pesto (use a 1/3 cup if using more veggies)
  • 2 tablespoons balsamic vinegar* or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt to taste or to taste (really depends on the saltiness of your pesto)
  • extra grated parm for topping, optional

Instructions

  • Prepare all your vegetables and add them to a medium-large bowl as you chop them. TIP: chopped salads are best when all the pieces are roughly the same size - a large dice is what I aim for that will fit a variety of veggies on a spoon or fork.
  • Add the drained can of chickpeas to the bowl.
  • Make dressing: Mix all the dressing ingredients in a small cup measure, stirring well.
  • Pour the dressing over the mixture in the bowl and toss everything together until the veggies and beans are coated evenly. Sprinkle with grated parmesan, if using, and serve immediately or store in the refrigerator for up to 5 days.

Notes

*Balsamic differences: There are thicker and sweeter balsamic vinegars and I prefer this with a balsamic that's not as sweet. If it's a sweeter brand (specifically the Costco balsamic), then I use 1 tablespoon balsamic and 1 tablespoon apple cider vinegar. Test it to see what you like!
Variations:
  • Add cheese: feta, parmesan, asagio
  • Add meat: chopped cooked chicken or sliced salami
  • Use white beans instead of chickpeas
  • Use other vegetables like tomatoes, kale, romaine, cabbage, mushrooms, cooked corn, etc. (note that softer veggies and greens won't last as long for meal prep after dressing)
  • Add olives

Nutrition

Serving: 1cup | Calories: 114kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 1mg | Sodium: 186mg | Potassium: 402mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6516IU | Vitamin C: 75mg | Calcium: 67mg | Iron: 1mg
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