13 Chopped Salad Recipes That Are Big On Crunch

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Crunchy, refreshing, and oh-so-satisfying, chopped salads are the perfect dish for any meal. Whether you’re looking for a quick lunch or a colorful side for dinner, these 13 recipes are packed with flavor and texture. Get ready to mix, chop, and enjoy salads that are big on crunch and full of delicious ingredients!

Classic Caesar Chopped Salad

Classic Caesar Chopped Salad with croutons and dressing

The Classic Caesar Chopped Salad is a fresh twist on the beloved Caesar favorite. With crisp romaine lettuce, zesty dressing, and crunchy croutons, this salad is packed with flavor and texture. It’s a simple dish to whip up, making it perfect for quick lunches or elegant dinners.

This salad balances creamy and tangy elements while delivering a satisfying crunch in every bite. Tossed together in just a few minutes, it’s an ideal choice for anyone looking to enjoy a classic in a new way!

Ingredients

  • 1 head of romaine lettuce, chopped
  • 1/2 cup Caesar dressing
  • 1/2 cup grated Parmesan cheese
  • 1 cup croutons
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the chopped romaine lettuce and Caesar dressing. Toss until the lettuce is well coated.
  2. Add the grated Parmesan cheese and lemon juice. Mix again to combine.
  3. Top with croutons and season with salt and pepper to taste.
  4. Serve immediately and enjoy this crunchy, classic salad!

Southwest Quinoa Crunch Salad

A colorful bowl of Southwest Quinoa Crunch Salad with avocado, tomatoes, and tortilla strips.

The Southwest Quinoa Crunch Salad is a delightful mix of textures and flavors that make it a perfect meal for any occasion. With protein-packed quinoa, fresh vegetables, and a zesty dressing, this salad is both satisfying and refreshing. Plus, it’s super easy to whip up, making it great for busy weeknights or meal prep!

This salad features the crunchiness of tortilla strips and the creaminess of avocado, creating a delicious contrast that everyone will love. Each bite is filled with the vibrant tastes of corn, black beans, tomatoes, and a hint of lime, making it a crowd-pleaser!

Ingredients

  • 1 cup quinoa, rinsed and drained
  • 2 cups water or vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, canned, or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Tortilla strips for topping

Instructions

  1. Cook the Quinoa: In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, cover, and reduce to a simmer. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Let it cool.
  2. Mix Ingredients: In a large bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, avocado, red onion, and cilantro.
  3. Prepare Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour over the quinoa mixture and toss to combine.
  4. Serve: Top with tortilla strips for added crunch and enjoy!

Asian Sesame Slaw with Peanuts

A colorful bowl of Asian sesame slaw topped with peanuts.

Asian Sesame Slaw with Peanuts is a fresh, crunchy salad that packs a flavorful punch. This recipe combines crisp cabbage, vibrant carrots, and a nutty dressing, making it a delightful addition to any meal. It’s perfect for a light lunch or as a side dish for grilled meats.

Not only is this slaw easy to prepare, but it also keeps well, making it great for meal prep. The combination of sesame oil and soy sauce brings a savory depth, while the peanuts add crunch and protein. You’ll love how quickly you can whip this up!

Ingredients

  • 4 cups green cabbage, shredded
  • 2 cups carrots, grated
  • 1 cup red bell pepper, thinly sliced
  • 1/2 cup green onions, chopped
  • 1/2 cup peanuts, chopped
  • 1/4 cup sesame oil
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame seeds
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the shredded cabbage, grated carrots, red bell pepper, green onions, and chopped peanuts.
  2. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, and sesame seeds.
  3. Pour the dressing over the salad and toss until everything is well coated.
  4. Season with salt and pepper to taste. Let it sit for about 10 minutes to allow the flavors to meld.
  5. Serve chilled or at room temperature, and enjoy your crunchy Asian Sesame Slaw!

Mediterranean Chickpea Crunch Salad

A colorful Mediterranean Chickpea Crunch Salad featuring chickpeas, bell peppers, cucumbers, and feta cheese.

This Mediterranean Chickpea Crunch Salad is a vibrant and refreshing dish that bursts with flavor. Combining crunchy vegetables like bell peppers and cucumbers with protein-packed chickpeas, this salad is both healthy and satisfying. The creamy feta cheese adds a delightful tang, while a simple dressing of olive oil and lemon juice brings everything together.

Easy to whip up, this salad makes a perfect side dish or light meal. Whether you’re serving it for lunch or dinner, it’s sure to please everyone at the table.

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup bell peppers (red, yellow, and green), diced
  • 1 cup cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the chickpeas, bell peppers, cucumber, red onion, and parsley.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Top with crumbled feta cheese before serving.
  5. Enjoy immediately or refrigerate for up to an hour to let the flavors meld.

Crunchy Apple Walnut Salad

A bowl of crunchy apple walnut salad with greens, apple slices, walnut pieces, and feta cheese.

The Crunchy Apple Walnut Salad is a fresh and vibrant dish that perfectly balances sweetness and crunch. With crisp apples and crunchy walnuts, it brings a delightful mix of flavors and textures that are sure to please your palate. This salad is not only easy to prepare but also a great option for a light lunch or a side dish at dinner.

With its refreshing ingredients, this salad offers a satisfying crunch in every bite. Tossed with creamy feta cheese and a simple vinaigrette, it’s a quick recipe that can be made in no time. Perfect for any occasion, this salad is sure to become a favorite!

Ingredients

  • 4 cups mixed greens (such as arugula and spinach)
  • 1 large apple, thinly sliced (preferably a crisp variety like Honeycrisp or Fuji)
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the mixed greens and apple slices.
  2. Add the chopped walnuts and crumbled feta cheese on top.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
  4. Drizzle the dressing over the salad and toss gently to combine.
  5. Serve immediately and enjoy the crunch!

Rainbow Veggie Chopped Salad

A vibrant chopped salad with various colorful vegetables and sunflower seeds.

This Rainbow Veggie Chopped Salad is a colorful and crunchy dish that brings a burst of freshness to your table. Packed with vibrant vegetables like bell peppers, cucumbers, and carrots, it’s not only pleasing to the eyes but also light and refreshing on the palate. The addition of sunflower seeds adds a delightful crunch, making each bite satisfying and full of texture.

Perfect as a side dish or a light main course, this salad is incredibly simple to prepare. Toss the chopped veggies together, add your favorite dressing, and you’re good to go! It’s a fantastic way to eat your veggies while enjoying a tasty treat.

Ingredients

  • 1 cup diced red bell pepper
  • 1 cup diced yellow bell pepper
  • 1 cup diced green bell pepper
  • 1 cup diced cucumber
  • 1 cup shredded carrots
  • 1/4 cup sunflower seeds
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the diced bell peppers, cucumber, shredded carrots, and chopped parsley.
  2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
  3. Pour the dressing over the chopped vegetables and toss to combine.
  4. Sprinkle the sunflower seeds on top and give it one last gentle toss.
  5. Serve immediately or refrigerate for up to an hour before serving for the flavors to meld.

Lentil and Spinach Crunch Salad

A colorful and crunchy lentil and spinach salad in a glass bowl.

This Lentil and Spinach Crunch Salad is a delightful mix of textures and flavors. The earthy lentils pair perfectly with fresh spinach and crisp vegetables, creating a healthy and satisfying dish. It’s not just packed with nutrients, but also offers a satisfying crunch from the toppings.

Making this salad is easy and quick, perfect for anyone looking for a refreshing meal. You can enjoy it on its own or as a side dish. The combination of flavors makes it a crowd-pleaser!

Ingredients

  • 1 cup cooked lentils
  • 4 cups fresh spinach, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup sunflower seeds
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the cooked lentils, chopped spinach, cherry tomatoes, cucumber, and red onion.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Top with sunflower seeds for added crunch before serving.

Greek Tabbouleh Salad with Feta

A colorful Greek Tabbouleh Salad with feta cheese, vegetables, and herbs.

This Greek Tabbouleh Salad with Feta is a refreshing twist on a classic dish. Filled with crunchy vegetables and bright herbs, it’s a celebration of flavors that will leave your taste buds dancing. The tangy feta cheese adds a creamy texture that perfectly complements the crispness of cucumbers, tomatoes, and parsley.

Making this salad is a breeze! With just a few simple steps, you can whip it up in no time. Perfect as a side dish or a light lunch, this salad is not only nutritious but also bursting with Mediterranean goodness.

Ingredients

  • 1 cup bulgur wheat
  • 2 cups boiling water
  • 1 cucumber, diced
  • 2 large tomatoes, diced
  • 1 bell pepper, diced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  1. Prepare the Bulgur: In a large bowl, combine bulgur wheat and boiling water. Cover and let it sit for about 20-30 minutes until the bulgur is tender. Drain any excess water.
  2. Add Veggies: Once the bulgur is ready, add the diced cucumber, tomatoes, bell pepper, parsley, and mint. Mix well to combine.
  3. Dress the Salad: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently.
  4. Finish with Feta: Sprinkle the crumbled feta cheese on top and give the salad a final gentle toss. Serve chilled or at room temperature.

Zesty Corn and Black Bean Salad

A colorful salad made of corn, black beans, and tomatoes garnished with cilantro.

This vibrant Zesty Corn and Black Bean Salad is a delightful mix of flavors and textures, perfect for any occasion. The combination of sweet corn, hearty black beans, and fresh tomatoes creates a refreshing dish that’s not only tasty but also easy to whip up.

This salad is great as a side or a light main dish and is packed with protein and fiber. The zesty lime dressing adds a tangy kick that brings everything together. Plus, it requires minimal prep time, making it a go-to for busy days or gatherings!

Ingredients

  • 2 cups canned corn, drained
  • 1 cup canned black beans, rinsed and drained
  • 1 cup diced tomatoes
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the corn, black beans, tomatoes, red onion, and cilantro.
  2. In a smaller bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Let the salad sit for about 10 minutes to allow the flavors to meld.
  5. Serve chilled or at room temperature, and enjoy!

Cucumber Avocado Crunch Salad

A bowl of cucumber avocado crunch salad.

The Cucumber Avocado Crunch Salad is a refreshing delight that combines the crispness of cucumbers with the creaminess of ripe avocados. This salad is not just easy to make; it’s also packed with flavor and texture, making it perfect for any meal or as a light snack. The vibrant colors and crunch make it visually appealing as well.

With its simple ingredients and quick preparation, this salad is a great addition to your recipe collection. Whether you need a healthy side dish or a light lunch, this salad fits the bill. Enjoy the bright flavors and satisfying texture that will keep you coming back for more!

Ingredients

  • 2 large cucumbers, diced
  • 1 large avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • Salt and pepper, to taste

Instructions

  1. In a large bowl, combine the diced cucumbers, avocado, red onion, and cilantro.
  2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
  3. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
  4. Serve immediately and enjoy the crunch!

Roasted Vegetable Chopped Salad

A colorful roasted vegetable chopped salad in a bowl.

This Roasted Vegetable Chopped Salad is a delightful mix of flavors and textures that brings a crunch to your meal. With the natural sweetness of roasted vegetables and the bright freshness of greens, it’s both satisfying and refreshing. This recipe is easy to prepare and is perfect as a side dish or a light lunch.

Combining colorful veggies like bell peppers, zucchini, and carrots, all roasted to enhance their flavors, this salad is packed with wholesome goodness. A simple dressing ties it all together, making it a great addition to any table. Let’s get cooking!

Ingredients

  • 2 cups bell peppers (red, yellow, and green), chopped
  • 1 cup zucchini, sliced
  • 1 cup carrots, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 cups mixed greens (spinach, arugula, or your choice)
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup balsamic vinegar or your favorite dressing

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the chopped bell peppers, zucchini, and carrots with olive oil, garlic powder, salt, and pepper.
  3. Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly charred.
  4. In a large serving bowl, combine the mixed greens and roasted vegetables. Toss gently.
  5. Top with cherry tomatoes and feta cheese, if using. Drizzle with balsamic vinegar or your favorite dressing, and serve immediately.

Spicy Thai Crunch Salad

A vibrant Spicy Thai Crunch Salad with shredded cabbage, carrots, cilantro, and peanuts, drizzled with a spicy peanut dressing.

This Spicy Thai Crunch Salad is a delightful mix of fresh veggies and zesty flavors. Each bite offers a satisfying crunch, thanks to the combination of crisp cabbage, shredded carrots, and toasted peanuts. The dressing brings a spicy kick that perfectly balances the coolness of the ingredients, making it a refreshing choice for any meal.

Not only is this salad easy to make, but it’s also a great way to incorporate a variety of textures and tastes into your diet. Perfect as a side dish or a light lunch, it’s sure to please anyone looking for a healthy yet flavorful option.

Ingredients

  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup roasted peanuts
  • 1/4 cup crunchy chow mein noodles (optional)
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sriracha (adjust to taste)

Instructions

  1. In a large bowl, combine the shredded cabbage, carrots, green onions, cilantro, and peanuts. Toss to mix well.
  2. In a separate small bowl, whisk together peanut butter, soy sauce, lime juice, honey, and sriracha until smooth.
  3. Pour the dressing over the salad and toss until all the ingredients are well-coated.
  4. If using, sprinkle chow mein noodles on top for extra crunch just before serving.
  5. Enjoy immediately or refrigerate for a short time before serving.

Crispy Chickpea and Kale Salad

Crispy Chickpea and Kale Salad with tahini dressing

This Crispy Chickpea and Kale Salad packs a delightful crunch and is perfect for a quick meal or side dish. The crispy chickpeas add a hearty texture, while the kale provides a fresh, earthy flavor. With simple ingredients and easy preparation, it’s a great option for anyone looking to enjoy a nutritious dish.

Combining the nutty flavor of chickpeas with the vibrant greens of kale, this salad is both satisfying and healthy. Tossed with a creamy dressing, it’s a well-balanced meal that feels indulgent without the guilt. Enjoy it on its own or pair it with your favorite protein!

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 6 cups kale, chopped
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • Water to thin the dressing
  • Optional toppings: sliced avocado, nuts, or seeds

Instructions

  1. Preheat the oven to 400°F (200°C). Spread the chickpeas on a baking sheet and drizzle with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
  2. Bake for 20-25 minutes until crispy, shaking the pan halfway through.
  3. While the chickpeas are baking, prepare the dressing by whisking tahini, lemon juice, and enough water to achieve your desired consistency.
  4. In a large bowl, combine chopped kale with the dressing, massaging it with your hands until the kale is tender.
  5. Once the chickpeas are done baking, add them to the kale. Toss gently and serve with optional toppings if desired.