American Chopped Salad with Chickpeas and Cheddar
Why this recipe works
- Crisp, hearty texture: Romaine, cucumber and croutons bring crunch, while chickpeas and cheddar make the salad feel more substantial.
- Bright dressing: Red wine vinegar and Dijon cut through the richness of the cheese and keep the salad fresh rather than heavy.
- Fast, no-cook method: Everything is chopped, whisked and tossed, making it practical for a weekday lunch or last-minute side.
Get the most out of this recipe
Make-ahead tips
- Keep the crunch: Store the chopped salad, dressing and croutons separately, then toss just before serving.
- Prep the vegetables early: The romaine, cucumber and onion can be chopped ahead and chilled so assembly is quick.
- Next-day serving: If already dressed, the salad will soften overnight; add fresh croutons before eating for better texture.
Ingredient notes
- Use firm ripe tomatoes: Choose tomatoes that are ripe but not too soft so they hold their shape once diced and tossed.
- Tame sharp onion: If the red onion is particularly strong, soak it briefly in cold water and drain well before adding.
- Adjust the tang: Apple cider vinegar gives a fruitier acidity, while red wine vinegar keeps the dressing sharper and more classic.
Texture tips
- Add croutons last: Fold in the croutons just before serving so they stay crisp rather than absorbing the dressing.
- Chill before tossing: For a colder, crisper salad, chill the romaine and dressing separately before combining.
Equipment you'll need
Ingredients
Instructions
- Trim the romaine lettuce, then chop it into bite-sized pieces and add to a large bowl. Dice the tomato and cucumber, then finely dice the red onion. Add all three to the bowl.
- Add the canned chickpeas to the bowl. In a small bowl, whisk together the red wine vinegar, dijon mustard, fine sea salt and black pepper until smooth. Whisk in the olive oil until lightly emulsified.
- Pour the dressing over the salad and toss well until everything is evenly coated. Dice the cheddar cheese and fold it through. Add the croutons just before serving and toss once more.
Recipe notes
Tips
- For the crispest result, chill the chopped romaine lettuce and the dressing separately, then toss just before serving.
- If the red onion tastes too sharp, soak it in cold water for 5 minutes, then drain well before adding to the salad.
Substitutions
- Replace cheddar cheese with mozzarella for a milder, creamier finish.
- Replace red wine vinegar with apple-cider-vinegar for a fruitier tang.
- Replace dijon mustard with whole-grain mustard for a coarser texture.
Storage
- Refrigerate up to 2 days
- Store the salad and croutons separately in the fridge to keep the croutons crisp. If already dressed, the salad will soften but is still good the next day; add fresh croutons just before eating.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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