This Chop Chop Salad with Chickpea Croutons is a summer favorite – hearty, refreshing, and a tasty way to get in some underutilized veggies like radishes, carrots, celery, and cucumber.
Chop Chop Salad with Chickpea Croutons
Chop Chop Salad
- 2 cups carrot diced (~3 carrots)
- 2 cups cucumber diced (~1 large)
- 2 cups celery diced (~6 stalks)
- 1 cup radish diced (~5 radishes)
- 1/2 cup red onion diced (1 small-medium sized)
- 1 Tbsp chili pepper or jalapeno diced
- 2 cups flat-leaf parsley minced
- 1 cup fresh mint leaves minced (optional)
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- First, make the chickpea croutons. Preheat oven to 400F. Line a baking sheet with parchment paper. Drain chickpeas, lay them out flat, and pat dry with a paper towel. Add oil and spices and toss well to coat. Lay them out flat and bake for 20 minutes, shake the tray, and bake an additional 10 minutes.
Chop Chop Salad
- Chop all salad ingredients (except pumpkin seeds and sunflower seeds) and add to a large bowl. Dress with olive oil, lemon, salt, and pepper to taste. When the chickpea croutons are done, add to the salad bowl and toss well to combine.
Shop This Chop Chop Salad Recipe
I typically get my produce at the farmer’s market, but Amazon Fresh has fast delivery on organic produce in a pinch.
More Salad Recipes
Looking for more quick and easy salad recipes? Check out my:
- Spicy Blueberry Arugula Salad with Hemp Crusted Avocado
- Digestion-Boosting Tummy-Slimming Radicchio Salad
- Sweet & Salty Antioxidant Salad
- Bring-to-Work Lunch: Avocado Kale Salad with Chickpea Croutons
- Red Cabbage & Parsley Salad
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