If you are searching for a fresh and vibrant meal that balances crunch, creaminess, and tang, look no further than this Chopped Salad with Chickpeas, Mozzarella, and Marinaded Artichoke Hearts Recipe. It is a colorful medley where crisp romaine lettuce meets the satisfying bite of chickpeas, the soft, milky burst of fresh mozzarella, and the lively, tangy notes of marinated artichoke hearts. This salad isn’t just a side dish; it is a celebration of textures and flavors that come together quickly and beautifully, perfect for both a casual lunch and an elegant dinner.

Ingredients You’ll Need

The image shows fresh ingredients arranged on a white marbled surface. There are three long, dark green cucumbers on the right, below a bowl of pale round chickpeas and next to a bowl of green olives and another bowl of pale artichoke hearts. To the left of the cucumbers lies a deep red onion and two large bright green romaine lettuce leaves. In the center-left, a bunch of fresh basil leaves sits beside a small bowl of red cherry tomatoes, some halved. Above this, two large blocks of light yellow cheese stand next to a small glass bowl of light yellow mustard and a small bowl containing a mix of herbs and spices (white salt, black pepper, and dried oregano). A small glass bowl with dark reddish liquid and a clear bottle of golden olive oil complete the arrangement, with a single white garlic clove between the lettuce and chickpeas. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Chopped Salad with Chickpeas, Mozzarella, and Marinaded Artichoke Hearts Recipe plays a crucial role. From the crispness of the romaine to the creamy mozzarella and the zingy dressing, each element contributes a unique layer of taste, texture, and color that makes this salad so irresistible.

Romaine lettuce, 1 large head (chopped, about 6 cups): The fresh, crunchy base that gives the salad its crisp texture.
Cherry tomatoes, 1 cup (halved): Adds a juicy burst of sweetness and vibrant red color.
Chickpeas, 1 (15-ounce) can (rinsed and drained): Provides protein and a hearty bite for satisfying fullness.
Persian cucumbers, 2 (diced): Their mild flavor and crunch enhance freshness without overpowering.
Pepperoncini, ½ cup (sliced): Brings a tangy and slightly spicy kick to awaken your palate.
Marinaded artichoke hearts, ½ cup (chopped): Adds a tender, flavorful element with a touch of acidity.
Green olives, ½ cup (sliced): Infuses a salty depth that balances the salad’s brightness.
Fresh mozzarella cheese, 8 ounces (diced): Offers a creamy, soft texture that melts beautifully in your mouth.
Red onion, ¼ small (chopped): Introduces a subtle sharpness and crunch.
Parmesan cheese, 2 tablespoons (grated): Adds a nutty, umami depth for savory balance.
Fresh basil, 2 tablespoons (chopped): Infuses an aromatic herbaceous note for freshness.
Extra-virgin olive oil, ¼ cup: The rich, fruity base for the dressing that ties ingredients together.
Red wine vinegar, 3 tablespoons: Provides the essential acidity to brighten flavors.
Dijon mustard, 1 teaspoon: Adds subtle sharpness and emulsifies the dressing.
Garlic clove, 1 (minced): Brings fragrant savory notes that awaken the palate.
Dried oregano, 1 teaspoon: Lends a classic Mediterranean herb flavor.
Salt, ½ teaspoon, and black pepper, ¼ teaspoon: Season perfectly to enhance and balance all flavors.

How to Make Chopped Salad with Chickpeas, Mozzarella, and Marinaded Artichoke Hearts Recipe

Step 1: Combine the Fresh Ingredients

Begin with your large bowl and toss together the chopped romaine, halved cherry tomatoes, rinsed chickpeas, diced cucumbers, sliced pepperoncini, chopped marinated artichoke hearts, sliced green olives, diced mozzarella, chopped red onion, grated Parmesan, and fresh basil. Mixing these fresh elements first ensures even distribution and sets the stage for a salad bursting with diverse textures and vibrant colors.

Step 2: Prepare the Dressing

In a small jar or bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. This dressing is bright and flavorful, brightening every bite of your salad. Whisking it in a jar can simplify the process and allow the flavors to meld beautifully.

Step 3: Toss and Serve

Right before serving, pour the dressing over the combined salad ingredients and toss thoroughly so every bite is coated with that delicious, zesty vibe. This last-minute dressing addition keeps the romaine crisp and the salad fresh. It’s now ready to delight your palate and impress anyone lucky enough to share the meal.

How to Serve Chopped Salad with Chickpeas, Mozzarella, and Marinaded Artichoke Hearts Recipe

A large white bowl holds neatly arranged layers of fresh salad ingredients, seen from above on a white marbled texture surface. Starting at the top and moving clockwise, there are bright red halved cherry tomatoes, light green sliced pepperoncini, beige chickpeas, finely chopped purple onions, sliced green olives, small yellow cheese cubes, chopped fresh green basil, pale artichoke hearts, finely shredded white cheese, and diced green cucumbers. To the right of the bowl is a small clear glass jar with light brown dressing and a bunch of fresh cherry tomatoes with green leaves nearby. A blue cloth is partly visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few more fresh touches can elevate this chopped salad even further. Try scattering extra torn basil leaves or a sprinkle of freshly cracked black pepper on top for a lovely finishing touch. A handful of toasted pine nuts can introduce a toasty crunch, balancing creamy mozzarella and tender artichokes perfectly.

Side Dishes

This salad pairs wonderfully with rustic bread or garlic rolls that can soak up the vibrant dressing. For a heartier meal, serve alongside grilled chicken, salmon, or a lean steak to complement the fresh vegetable flavors without overwhelming them.

Creative Ways to Present

Want to impress guests visually? Serve this chopped salad in individual clear glass bowls or jars to showcase the beautiful layers of colors and textures. Alternatively, offer it as a build-your-own salad bar where everyone can add toppings and dressings to their liking, making it interactive and fun.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. To keep the salad crisp, store the dressing separately and toss the salad just before serving again. This helps preserve the fresh crunch of the lettuce and prevent any sogginess.

Freezing

This chopped salad is best enjoyed fresh and does not freeze well due to the high water content in the fresh produce and cheese, which can become watery and lose texture after thawing. It’s best to prepare it fresh for the tastiest experience.

Reheating

Since this is a cold salad, reheating is not recommended. Instead, give your leftovers a gentle stir, add fresh dressing if needed, and enjoy it cool or at room temperature for the best flavor and texture.

FAQs

Can I use canned artichoke hearts instead of marinated ones?

Yes, canned artichoke hearts work well if marinated ones are not available. To boost flavor, you can toss the canned artichokes in a bit of olive oil, vinegar, and herbs before adding them to the salad.

Is this salad suitable for vegans?

This particular recipe includes fresh mozzarella and Parmesan cheese, which are dairy products. To make it vegan-friendly, simply substitute with your favorite plant-based cheese or omit cheese entirely.

Can I add other vegetables to the salad?

Absolutely! This Chopped Salad with Chickpeas, Mozzarella, and Marinaded Artichoke Hearts Recipe is versatile. Feel free to add bell peppers, radishes, or even roasted vegetables to customize it to your preference.

How long does this salad stay fresh?

When stored properly with dressing separate, the salad stays fresh in the fridge for up to two days. Adding dressing closer to serving time helps keep the salad crisp and vibrant.

What can I use instead of red wine vinegar?

If you don’t have red wine vinegar on hand, white wine vinegar or apple cider vinegar can be great substitutes that maintain the salad’s bright and tangy dressing profile.

Final Thoughts

This Chopped Salad with Chickpeas, Mozzarella, and Marinaded Artichoke Hearts Recipe truly feels like a breath of fresh air on your plate. It comes together quickly, with simple ingredients that pack a punch in taste and texture. Whether you’re feeding a crowd or looking for a nutritious yet indulgent lunch, this salad fits the bill perfectly. I encourage you to give it a try—you might just find your new favorite go-to salad!

Chopped Salad with Chickpeas, Mozzarella, and Marinaded Artichoke Hearts Recipe