Italian Chopped Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful chopped salad with romaine, chickpeas, artichokes, mozzarella, and pepperoncini tossed in red wine vinaigrette. A satisfying, fresh meal with protein from chickpeas.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large head romaine lettuce (chopped (about 6 cups))
- 1 cup halved cherry tomatoes
- 1 (15-ounce) can chickpeas (rinsed and drained)
- 2 Persian cucumbers (diced)
- ½ cup sliced pepperoncini
- ½ cup chopped artichoke hearts (marinated or canned)
- ½ cup sliced green olives
- 8 ounces fresh mozzarella cheese (diced)
- ¼ small red onion (chopped)
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 1474mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 342mg
- Calcium
- 304mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1474MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.