Healthy, Quick & Easy College Cookbook: No-Lettuce Chopped Salad

There’s no law that says a salad must have lettuce. This mixture of pantry staples is a high-protein alternative to the typical chopped salad, and it lasts much longer in the fridge so it’s perfect for meal prep. It also has 8 grams of hunger-fighting fiber per serving – that’s 1/3 of the daily requirement. Swap cherry tomatoes in for bell pepper if they’re in season. This is one of my top 10 favorite recipes from the Healthy, Quick + Easy College Cookbook!

No-Lettuce Chopped Salad

There’s no law that says a salad must have lettuce

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Course Salad

Servings 5 cups

Diet Vegan, Vegetarian

Ingredients

  

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• 15 oz canned chickpeas rinsed + drained
• 2 medium red bell peppers seeded + roughly chopped
• 6 oz canned black olives drained
• 1 English Cucumber diced
• 1/4 cup balsamic vinaigrette
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

 

• Combine chickpeas, bell pepper, olives and cucumber in a large bowl. Pour in dressing, season with salt and pepper and toss gently to combine.

Notes

Excerpted from the Healthy, Quick & Easy College Cookbook reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2021 by Dana Angelo White

Nutrition

Serving: 1cupCalories: 185kcalCarbohydrates: 24gProtein: 6gFat: 8g

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