Chopped Vegan Salad (Gluten free)

This chopped vegan salad is packed with a colorful mix of crunchy vegetables, crispy lettuce, sweet pecans and hearty chickpeas! It is a loaded salad perfect for a side dish or a veggie packed meal! This salad requires minimal prep work and won’t break the bank.

I’m always looking for an easy and delicious way to eat more veggies! It’s no surprise that I love vegetables…I mean they’re all naturally gluten free! I post a TON of recipes packed with veggies. Who can say no to the combination of textures and flavors in this chopped vegan salad? I love fresh veggies and cooked veggies. Vegetables are an easy way to bulk up a dish and make it feel like I’m eating more! The more vegetables I can sneek into a recipe, the better!

If you love this gluten free vegan salad, you’ll also love my mexican street corn pasta salad and my italian grinder salad.

How to make a perfect salad

Salads today are not the bland, boring, sad salads most of us grew up with. They’re packed with delicious ingredients and way more filling. This chopped vegan salad is a LOADED salad. My foolproof method for a fantastic vegan chopped salad is having just as many toppings as greens, and this salad is exactly that. I know salads have a bad reputation, but if follow my foolproof method you can build a good one with any toppings! Trust me, no boring salads are made in my kitchen.

What Makes this Gluten free Recipe Special?

• The best part of chopped salads is that you get a taste of everything in each bite! Sure it takes a few extra minutes to chop all the ingredients, but it is worth it. This chopped vegan salad comes together quickly and can be on the table in under 10 minutes!
• The best part about this recipe is that it is a one bowl meal…which means only one bowl to make it and only one bowl to clean up…plus the cutting board. My ideal situation since I hate doing dishes.
• This chopped vegan salad is allergy friendly. It is naturally gluten free, dairy free and vegan!
• This salad recipe is bold, fresh, vibrant and irresistible!

Ingredients & Substitutions

Lettuce: The base of the vegan chopped salad. I use romaine lettuce in this recipe but you can use spinach, arugula, baby greens, kale, etc. You get it, SWITCH IT UP! Make it a little different every time to keep this chopped vegan salad feeling new and fresh.

Chickpeas: Canned chickpeas are a quick and easy source of protein in this chopped vegan salad. Its faster than making a protein like chicken or steak, plus you don’t even have to cook them! You can even double the amount of chickpeas to make this salad more filling.

Candied Pecans: This is my little sweet treat I like to add. Regular pecans work just as well but I like to treat myself. You can also use cashew instead.

Dried cherries: Any dried fruit like dried cranberries or golden raisins are great.

Pumpkin Seeds: I like a good crunch in my chopped vegan salad. Sunflower seeds would work just as well here too!

Cucumbers: Any cucumbers work great. I like the seedless english cucumbers because they are usually the cheapest but they all taste delicious!

How do I make this recipe?

Prep the Lettuce: Remove any wilted outer leaves. Rinse the head of lettuce thoroughly under cold running water. You can separate the leaves first or rinse the whole head. This is important! Excess water will make your chopped vegan salad soggy. Use a salad spinner if you have one, or gently pat the leaves dry with clean kitchen towels.

Chopping the lettuce: Place a few lettuce leaves on your cutting board. Using your knife, cut across the leaves into bite-sized pieces, about 1-2 inches wide. Don’t worry about being perfectly precise; a rustic chop is perfectly fine! Transfer the chopped lettuce to your large bowl.

Chopping the cucumber: Place the cucumber on your cutting board. Cut off the ends. Then, cut the cucumber in half lengthwise. Place the flat side down on the cutting board for stability. Cut each half lengthwise again. Now you have four long pieces. Cut across these pieces to create small chunks, about 1/2 inch thick. Add the chopped cucumber to the bowl with the lettuce.

Rinsing and draining the chickpeas: Open the can of chickpeas and pour them into a colander or strainer. Rinse them thoroughly under cold running water to remove any excess liquid and sodium. Let them drain well before adding them to the gluten free vegan salad.

Now that all your ingredients are prepped, add the dried cherries, pumpkin seeds, and rinsed and drained chickpeas to the bowl with the lettuce, cucumber, and pecans.

Make the chopped vegan salad Dressing: In a small bowl or a jar with a lid, pour in the olive oil and white balsamic vinegar. Add a pinch of salt and a few grinds of black pepper.

Combine and Serve: Pour the dressing over the vegan chopped salad in the large bowl.

Tossing the salad: Gently toss the salad with large spoons or salad tongs to ensure the dressing is evenly distributed. Be careful not to over-mix, as this can bruise the lettuce.

Serve the chopped vegan salad immediately or chill for later.

Expert Tips & Tricks

I like to make sure I season my salads with salt and pepper the same way you might season a soup or pasta dish. A bit of salt and pepper will totally elevate this chopped vegan salad to the next level!

How Do I Serve this?

Dress the chopped vegan salad when you serve it, not beforehand! Nothing ruins a salad more than soggy and mushy greens. I like to add the salad dressing RIGHT before I serve it so it is as fresh as possible.

Can I add protein to this salad?

I know there are some of you out there that NEED protein in a dish to feel like its a complete meal. My husband is also one who thinks this way. Feel free to add some protein like grilled chicken or even shrimp to make this gluten free vegan salad a complete meal.

How do I Store and Meal Prep this recipe?

To store, I refrigerate the chopped vegan salad in an airtight container for up to four days without dressing. Make sure to store the dressing on the side.

To meal prep into individual portions, divide the gluten free vegan salad into separate containers. Store the dressing on the side. These individual portions are my favorite for great grab-and-go lunches or quick dinners during the week.

Looking for more gluten free recipes?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along! 

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