I love roasted cauliflower and chickpeas together. My roasted cauliflower chickpea tacos are a blog favorite and this roasted cauliflower chickpea salad is so flavorful. I also love making these Roasted Cauliflower Chickpea Wraps. The wraps have bold f…
I love roasted cauliflower and chickpeas together. My roasted cauliflower chickpea tacos are a blog favorite and this roasted cauliflower chickpea salad is so flavorful. I also love making these Roasted Cauliflower Chickpea Wraps. The wraps have bold flavors, textures, and are super satisfying. The cauliflower and chickpeas are tossed in harissa paste to bring…
This Lemon Chicken, Orzo, and Chickpea Salad is the perfect blend of light and fresh while still being hearty and filling! Plus, perfect for meal prep.
I love this salad for meal prep, because when it sits in the fridge for a couple of days, it gets even more flavorful and delicious. Whether you’re prepping meals for packed lunches or just to make mealtime a little bit quicker, this Lemon Chicken, Orzo, and Chickpea Salad is a great option.
Featuring tender orzo, well-seasoned chicken, hearty chickpeas, and fresh kale all tossed in a fresh herby and lemony dressing, this salad is both refreshing and hearty.
Here’s what you’ll need:
Orzo Pasta
Boneless Skinless Chicken Breasts
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
Lemon
Champagne or White Wine Vinegar
Dijon
Shallot
Fresh Parsley
Fresh Dill
Garlic Powder
Turmeric Powder
Chickpeas
Lacinato Kale
Step-by-step:
step one: cook the orzo
Bring a small pot of water to a boil. Add the orzo and cook according to package directions. Drain and rinse with cool water. Set aside.
step two: prep the chicken
Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Season both sides with salt and pepper.
step three: cook the chicken
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken and cook until golden brown on each side and cooked through, 3 to 4 minutes per side. Transfer to a cutting board and set aside to let cool slightly.
step four: make the dressing
In the bottom of a large bowl, whisk together the olive oil, lemon zest, lemon juice, vinegar, dijon, shallot, pepper, salt, parsley, dill, garlic powder and turmeric powder until well combined.
step five: add the rest of the salad ingredients
Add the drained chickpeas, the cooked orzo, and the kale and toss until well combined.
step six: finish and serve
Cut the chicken into ½-inch cubes and add to the salad and toss once more.
Recipe FAQs:
is this salad a good meal-prep option?
Absolutely! This is one of those salads that just gets better after it rests in the fridge, allowing the flavors to really blend together.
Is this salad an entree or side?
This is definitely a main that is perfect for lunch or a refreshing dinner! While this salad is bright and light from the lemony and herby dressing, the addition of the orzo, chicken, and chickpeas makes it hearty and filling too.
Can I add any cheese to this salad?
Yes! I love adding crumbled feta or goat cheese if I’m wanting more of a tangy or creamy flavor.
I can’t wait to hear what you think of this salad! Let me know in the comments below after you make it.
Bring a small pot of water to a boil. Add the orzo and cook according to package directions. Drain and rinse with cool water. Set aside.
Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Season both sides with salt and pepper.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken and cook until golden brown on each side and cooked through, 3 to 4 minutes per side. Transfer to a cutting board and set aside to let cool slightly.
Make the Salad:
In the bottom of a large bowl, whisk together the olive oil, lemon zest, lemon juice, vinegar, dijon, shallot, pepper, salt, parsley, dill, garlic powder and turmeric powder until well combined.
Add the drained chickpeas, the cooked orzo, and the kale and toss until well combined.
Cut the chicken into ½-inch cubes and add to the salad and toss once more.
Notes
I typically keep this dairy-free, but I also love adding some crumbled feta to my salad if I want a touch of tangy/creamy flavor.
Quick and healthy, these Crispy Air Fryer Chickpeas are a satisfying snack that are crunchy, flavorful, and packed with protein! Plus, they’re incredibly easy to make with just three simple ingredients. Why I Love This Recipe Chickpeas, also known as garbanzo beans, are a powerhouse snack packed with protein and fiber. These air fryer crispy…
Quick and healthy, these Crispy Air Fryer Chickpeas are a satisfying snack that are crunchy, flavorful, and packed with protein! Plus, they’re incredibly easy to make with just three simple ingredients.
Chickpeas, also known as garbanzo beans, are a powerhouse snack packed with protein and fiber. These air fryer crispy chickpeas are everything you crave in a snack—perfectly crunchy, salty, and downright addictive. You could even add them to a salad for some crunch! They’re so versatile that you can even make a sweet version, like my Roasted Honey Cinnamon Chickpeas.
What I love about Air Fryer Crispy Chickpeas is how easy they are to customize. Just like with my paper bag popcorn, the flavor possibilities are endless. Plus, they’re bite-sized, making them the ideal grab-and-go snack. The air fryer has become one of my favorite kitchen tools—it’s fast, efficient, and doesn’t require heating up the oven. Even my kids are getting in on the fun, experimenting with different recipes and enjoying the quick results.
The Ingredients
You only need 3 basic ingredients to make this delicious snack:
Chickpeas(Garbanzo Beans): Canned chickpeas are a great source of protein. When roasted in the air fryer, they become super crispy and totally addictive.
Oil: Just a couple teaspoons of your favorite cooking oil — Olive oil and avocado oil are great choices.
Kosher Salt: A sprinkle of salt is crucial in this recipe. Feel free to experiment with other seasonings like garlic powder, smoked paprika, or cumin to make this snack your own.
How to Make Crispy Air Fryer Chickpeas
Step 1: Drain and rinse chickpeas. Pat them dry with a paper towel or tea towel. Place chickpeas, oil and salt in a bowl and toss to coat.
Step 2: Place chickpeas in air fryer basket.
Step 3: Air fry chickpeas at 375°F for 15 minutes or until golden.
Tips and Tricks
Dry Chickpeas Well: Removing as much moisture as possible before air frying will give you the crispiest chickpeas.
Customize Your Seasoning: Feel free to experiment with different seasonings like smoked paprika, garlic powder, or cumin for a flavor twist. Or opt for a sweeter version of roasted chickpeas and make my Roasted Honey Cinnamon Chickpeas.
Storage Tips: If you have leftovers (though they’re usually too good to last!), store them in an airtight container at room temperature for up to two days. Re-crisp them in the air fryer for a few minutes before serving if you need! I like to stash mine in a mason jar in my car or purse so they’re always on hand when we’re driving around between school and activities.
FAQs
Why are my roasted chickpeas not crispy?
The key to super crispy chickpeas is to dry them really well after rinsing them. Use a paper towel or tea towel to pat them dry. The drier they are when they go into the air fryer, the crispier they’ll become.
Does air frying chickpeas make them less healthy?
Air frying chickpeas is actually one of the healthier cooking methods. Most of the protein, fiber, and minerals in chickpeas remain intact, making air-fried chickpeas a nutritious and delicious snack option!
Why are my chickpeas popping in the air fryer?
Chickpeas pop in the air fryer because the moisture inside turns into steam, building up pressure. To minimize popping, dry your chickpeas well and avoid overcrowding the basket for even cooking.
Crispy Air Fryer Chickpeas are the ultimate healthy snack! They’re simple to make, endlessly customizable, and always delicious. Whether you’re prepping school snacks for the week or just need something to munch on during the afternoon, these crispy chickpeas are sure to hit the spot.
Drain and rinse your chickpeas then pat dry thoroughly with a paper towel or tea towel.
Place chickpeas, oil and salt in a bowl and toss to coat.
Place chickpeas in air fryer basket and air fry at 375°F for 15 minutes or until golden.
Notes
Dry Chickpeas Well: Removing as much moisture as possible before air frying will give you the crispiest results.
Customize Your Seasoning: Feel free to experiment with different seasonings like smoked paprika, garlic powder, or cumin for a flavor twist. Or opt for a sweeter version of roasted chickpeas and make my Roasted Honey Cinnamon Chickpeas.
Storage Tips: Store leftovers in an airtight container at room temperature for up to two days. Re-crisp them in the air fryer for a few minutes before serving if you need!
These veggie nuggets are so delicious and made with a simple combination of vegetables, oats, and flavorful spices. Everyone loves…
These veggie nuggets are so delicious and made with a simple combination of vegetables, oats, and flavorful spices. Everyone loves them (both kids and adults!), and they’re vegan and easily gluten-free. Dip into a fun sauce and enjoy as a meal or snack!
Why we love this recipe
We are always looking for dinner ideas over here—even as cookbook authors, we’re often stumped on what to make on any given date. Here’s a fun new idea that gets rave reviews at our house: veggie nuggets!
This homemade vegan version of chicken nuggets is made with a simple combination of frozen vegetables, spices, and oats. They’re so easy to whip up (no chopping involved), and they’re such a fun way to eat your veggies while also dipping them into a delicious sauce. They are a great dinner idea for kids and our kids go crazy for them: but I think Alex and I like them even more!
Ingredient notes for veggie nuggets
These veggie nuggets are so fun to make because they are so simple! This is a great project to make with kids because they can easily make them (it’s kind of like playing with play dough). But it’s not a kid-centered recipe either: they’re just as good for adults! It’s a fun way to eat your veggies, nugget-style.
Frozen mixed vegetables: Frozen vegetables are easiest here so no chopping is involved! Grab those bags of corn, carrots, peas and green beans. If you prefer, you can substitute the same volume of sauteed fresh vegetables (but we haven’t tested this).
Canned chickpeas: We recommend canned chickpeas for ease of this recipe: they also have a texture that works well. If you prefer, you can use 1 ½ cups cooked chickpeas, but you may need to add a little water if the texture of the dough doesn’t come together. (This recipe is optimized for canned chickpeas).
Garlic powder, smoked paprika, cumin, salt, and pepper: These seasonings make for a deliciously meaty flavor.
Old Fashioned rolled oats: Instead of flour, these nuggets are held together with oats! Do not substitute steel cut oats; they do not work in this recipe.
Panko: Panko (bread crumbs) make a crispy exterior for these veggie nuggets, which is a nice contrast to the soft interior. If desired, you can use gluten-free bread crumbs or crushed gluten-free crackers to make the recipe fully gluten-free.
Dipping sauces
Veggie nuggets are great on their own but best served with a dipping sauce. This makes the flavor pop and is a nice contrast to the nugget texture. Don’t expect them to taste just like chicken nuggets either: these are veggie-based and need a little sauce to take them to the next level. Here are a few sauce ideas:
Comeback sauce is a delicious combination of condiments that keeps you coming back for more.
These veggie nuggets last well refrigerated for up to 4 days. To reheat, gently warm them on the stovetop or in the oven until room temperature (they are best when room temperature, not hot because the texture can become mushy).
More dinner ideas
This veggie nuggets recipe is a fun healthy dinner idea we love to eat as a family! Here are a few other dinner ideas:
These veggie nuggets are vegetarian, vegan, and plant-based. For gluten-free, use gluten-free panko or crushed gluten-free crackers.
Frequently asked questions
Can I freeze these veggie nuggets?
You can freeze the baked veggie nuggets for later (though we have not tested this option; attempt at your own risk). Allow them to cool completely before placing them on a parchment lined baking sheet in the freezer for 1 hour to flash freeze, then transfer to a freezer safe container.
They’ll stay good in the freezer for up to 3 months. Reheat in a 350F oven until warmed through.
Can I customize the vegetables in this recipe?
Yes! Feel free to use your favorite vegetables or whatever you have on hand. Just keep in mind that the moisture content of different vegetables may affect the texture of the nuggets. For best results, we suggest using the frozen vegetables specified in the recipe.
Are these veggie nuggets kid-friendly?
Most definitely! The crispy texture and savory flavor of these veggie nuggets make them a hit with kids. You can also involve them in the preparation process for a fun and educational experience.
These veggie nuggets are so delicious and made with a simple combination of vegetables, oats, and flavorful spices. Everyone loves them (both kids and adults!), and they’re naturally gluten-free and vegan. Dip into a fun sauce and enjoy as a meal or snack!
Ingredients
2 tablespoons olive oil, plus more for brushing
3 cups(12 ounces)frozen mixed vegetables (corn, carrots, peas and green beans)
½ cup panko with 1 teaspoon olive oil, for coating (optional, or use gluten-free panko)
Instructions
Preheat the oven to 400°F.
Drain and rinse the chickpeas. In a large skillet, heat the olive oil. Sauté the vegetables, chickpeas, garlic powder, smoked paprika, oregano, kosher salt, and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.
Add the vegetables and the oats to a food processor. Pulse about 20 to 25 times until chunky but sticky paste forms, scraping down the bowl of the food processor as necessary.
Line a baking sheet with parchment paper. In a small bowl, mix the panko with 1 teaspoon olive oil. Gently form the dough into 1 ½ to 2 tablespoon-sized balls, then toss into the panko. Flatten into a nugget shape, patting so that the panko sticks to the nuggets.
Bake the veggie dippers for 30 minutes, then flip and cook 5 minutes more until golden brown on both sides. Remove to wire rack to cool for at least 5 minutes before serving. Serve with yogurt tahini sauce, dill dip, comeback sauce, or other dipping sauces if desired. Leftovers last well refrigerated for up to 4 days.
Notes
For gluten-free, look for gluten-free panko. You can also use crushed gluten-free crackers.
If you are looking for a great dinner salad, this delicious BBQ ranch chickpea salad is a perfect choice. While this salad does not have meat (although don’t let that stop you from adding thick-cut sliced bacon if you like), chickpeas are a fanta…
If you are looking for a great dinner salad, this delicious BBQ ranch chickpea salad is a perfect choice. While this salad does not have meat (although don’t let that stop you from adding thick-cut sliced bacon if you like), chickpeas are a fantastic source of plant-based protein. Combined with our homemade BBQ ranch dressing...
This vegan chickpea salad sandwich (no mayo!) is the perfect tuna salad alternative. Served with avocado and roasted carrots, it’s a great meal prep idea that’s full of tangy flavor. Gluten-free, oil-free, super easy. We’re going back to basics today,…
This vegan chickpea salad sandwich (no mayo!) is the perfect tuna salad alternative. Served with avocado and roasted carrots, it's a great meal prep idea that's full of tangy flavor. Gluten-free, oil-free, super easy. We're going back to basics today, folks. Like, really basic. Because after all, the only thing your heart and soul wants is a...
Chickpea salads are some of my very favorite salads to make and eat. I make my Easy Chickpea Salad, Chipotle Chickpea Corn Salad, and Chickpea, Avocado, & Feta Salad all of the time. Whenever I want to impress my family and friends or just want a R…
Chickpea salads are some of my very favorite salads to make and eat. I make my Easy Chickpea Salad, Chipotle Chickpea Corn Salad, and Chickpea, Avocado, & Feta Salad all of the time. Whenever I want to impress my family and friends or just want a REALLY good chickpea salad, I make this Cucumber, Avocado,…
Make our favorite hummus recipe to whip up this creamy, flavorful dip at home! Discover how to make this Middle…
Make our favorite hummus recipe to whip up this creamy, flavorful dip at home! Discover how to make this Middle Eastern dip, including the classic hummus ingredients, ways to serve it, our special tricks, and more.
Why we love this recipe
A big pile of creamy, savory, garlicky hummus is essential when it comes to snacking, in our opinion! Hummus is basically it’s own food group, these days. But Alex and I have found store-bought hummus can be expensive and not taste so great.
So when we have time, we love to whip up a batch of chickpea dip at home! This our family favorite hummus recipe that has stood the test of time. It’s simple to make and has pure, lemony garlicky flavor. As two cookbook authors, we’ve tested this recipe to perfection: it’s our go-to for snacks, lunches, and parties. Give it a try: we hope you love it as much as we do!
Hummus ingredients
The key ingredients for any hummus recipe is chickpeas and tahini, a paste made from sesame seeds. From there, hummus can be made with any number of ingredients.
The classic flavorings are garlic, lemon juice, and salt. For our hummus recipe, we like adding in cumin to bring in additional savory notes, but it’s optional. Some hummus recipes have olive oil and some do not. We’ve found this recipe tastes great without it, so our recipe doesn’t require this ingredient.
In addition to the ingredients listed above, this hummus recipe uses aquafaba, the liquid form the chickpea can, to make it creamy. This is our trick to the best fluffy, creamy hummus! You don’t have to buy anything extra, so you technically need only 5 hummus ingredients (without the optional cumin!).
Tips for this hummus recipe
If you’ve got 5 minutes and a food processor, this recipe tastes great and is potentially cheaper than many purchased brands. Plus, it’s also fun to whip up knowing that you made it with your bare hands. Here are a few tricks:
Use a food processor. A food processor makes the best hummus because it’s too thick to make in a blender..
Use aquafaba to make a creamy texture. The thick liquid from the chickpea is called aquafaba (you can also use it as a vegan replacement for eggs in some recipes). Here, it gives the hummus a creamy, smooth body.
Blend the garlic with the lemon juice first. This helps to mellow the garlic flavor a bit.
Hummus without tahini
Don’t have tahini? No problem! We’ve got a special variation just for you. This Hummus without Tahini is delicious spin with a secret ingredient in place of tahini.
Variations on hummus recipes
Check out our classic homemade hummus recipe below! Or try one of the recipes below:
There are so many ways to eat this hummus recipe! Here are a few ideas to get you started:
Veggie dip with carrots, celery, cucumber slices, bell pepper, radishes, snap or snow peas, broccoli, and more
Dip for bread or chips like pita bread, pita chips, flatbread, pretzel chips, bagel chips, crackers, or crostini
Layered dip like Loaded Hummus Dip, topped with veggies and feta cheese
Bowl meals like this quick Hummus Bowl, served in a bowl with veggies, olives, and rice, orzo or couscous
Sandwiches like this Hummus Sandwich, spread on bread and layered with vegetables
Hummus roll ups or wraps, spread inside a sandwich wrap instead of mayo
Dietary notes
This hummus recipe is vegetarian, vegan, plant-based, gluten-free, and dairy-free.
Frequently asked questions
Can you freeze hummus?
Yes, you can. Simply freeze in an airtight container, leaving room for the hummus to expand (and drizzle a little olive oil on top). Here’s How to Freeze Hummus.
Is hummus gluten free? Is hummus vegan? Is hummus keto?
Yes, homemade hummus is gluten free and vegan.
No, hummus is not keto friendly.
How many calories in hummus?
A serving of ¼ cup of hummus is approximately 160 calories.
Does hummus have to be refrigerated?
Yes, store hummus in a sealed container in the refrigerator.
How long does hummus last? Does hummus go bad?
Hummus lasts for up to 5 days refrigerated. Hummus does go bad; it can become moldy if stored longer than 5 days.
Does hummus have protein?
Yes, hummus is a great source of plant-based protein! A ¼ cup serving of hummus has 7 grams of protein or 14% of your daily protein intake.
Where is hummus in the grocery store?
It’s different in every grocery store, but hummus is in the refrigerated section, usually near the produce.
Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.
Add the garlic and lemon juice to the bowl of a food processor and process until finely chopped. Add the tahini, kosher salt, and 4 tablespoons liquid from the chickpea can (aquafaba). Puree for 30 to 1 minute, then scrape down the bowl.
Add the chickpeas, cumin and salt and blend again, adding 1 to 2 tablespoons more aquafaba until it becomes smooth. Puree for 1 to 2 minutes to come to a creamy consistency.
Top the hummus a drizzle of olive oil if desired. Serve with veggies, pita bread, or pita chips. Store refrigerated for 5 days.
This vibrant, flavorful and simple Italian Chopped Salad recipe is perfect for a quick lunch, a light dinner, or a side dish that will steal the show at any gathering. If you love my Mediterranean Chopped Salad, add this chopped salad to your list! Why I Love This Recipe Chopped Salad Ingredients *For a full list of ingredients…
This vibrant, flavorful and simple Italian Chopped Salad recipe is perfect for a quick lunch, a light dinner, or a side dish that will steal the show at any gathering. If you love my Mediterranean Chopped Salad, add this chopped salad to your list!
Easy to Make: It takes very little effort to toss together this delicious salad. Just like my Vegetarian Nicoise Salad, it’s great for a busy weeknight dinner or speedy lunch.
Kids Love It: Since everything is cut into tiny pieces, this salad is easy for kids to eat and enjoy. They get a taste of every ingredient in one delicious bite.
Versatile and Customizable: An Italian chopped salad is an easy side dish served with a Perfect Roast Chicken or can be served as the main course. Plus, you can easily add or leave out ingredients to suit your taste buds.
La Scala Copycat: When I moved to LA, a friend introduced me to La Scala, famous for its chopped salad. This is my take on their iconic dish, but feel free to use whatever’s in your fridge to make it your own!
Chopped Salad Ingredients
Lemony Vinaigrette: The homemade dressing you’ll make for this salad calls for dijon Mustard, lemon juice, olive oil and salt. It’s a simple and delicious tangy vinaigrette.
Romaine Lettuce: Crisp and refreshing, romaine is the perfect base for this salad. Make sure to chop it finely!
Deli Turkey: A lean source of protein that adds a savory taste. It’s a great way to make the salad more filling.
Salami: This classic chopped salad ingredient provides a flavorful, slightly spicy contrast to the turkey.
Tomato: Juicy and sweet, tomatoes add a burst of freshness to the salad.
Mozzarella Cheese: Creamy and mild, mozzarella complements the other flavors without overpowering them.
Cooked Chickpeas: These add a hearty texture and a boost of fiber and protein, making the salad extra satisfying. They’re also known as garbanzo beans!
*For a full list of ingredients and instructions, see the recipe card below*
Variations and Substitutions
Greens: Swap romaine for arugula, radicchio or a combination for a different base.
Protein: Substitute deli turkey and salami with grilled chicken, prosciutto, or even tofu for a vegetarian option.
Cheese: Try different cheeses like parmesan cheese, feta, or provolone cheese for a new twist.
Additions: Add olives, bell peppers, cucumbers, red onion or artichoke hearts for extra crunch and flavor.
Dressings: If you prefer a different dressing, balsamic vinaigrette or a store bought Italian dressing would work.
How to Make Easy Italian Chopped Salad
Step 1: In a bowl or jar, whisk together the Dijon, lemon juice, olive oil, and salt.
Step 2: Place the salad ingredients in a large bowl and toss to combine.
Step 3: Drizzle the dressing on top just before serving and toss to thoroughly coat.
Tips and Tricks
Chop Evenly: Make sure to chop all ingredients to a similar size for a consistent bite. Alternatively, all of the salad ingredients can be placed together on a cutting board and chopped using a mezzaluna or chef’s knife.
Make Ahead: You can prep the ingredients and dressing ahead of time. Just keep them separate and toss together right before serving to keep the salad crisp.
Serving Size: This recipe serves about 2-3 people as a main dish or 4-5 as a side. Adjust quantities as needed for larger gatherings. It’ll be a hit, I promise!
FAQs
How long can I store chopped salad?
Chopped salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Even better, keep the dressing separate to maintain the crispness of the lettuce.
How do you cut a chopped salad?
You can chop the ingredients however you want using a chef’s knife, but I like to use a mezzaluna or a salad chopper. These tools help you achieve uniform, bite-sized pieces for each ingredient quickly and efficiently. Simply place your ingredients on a cutting board and rock the mezzaluna or chop with the salad chopper until everything is evenly chopped.
This Italian Chopped Salad tastes as good as it looks. With fresh ingredients chopped to perfection and tossed in a tangy vinaigrette, every bite is bursting with flavor. Savory meats, juicy tomatoes, crisp lettuce, and creamy mozzarella make this salad a true delight. Whether it’s a main dish or a side, it’s sure to be a hit at your table.
Crunchy Romaine lettuce, fresh turkey, salami, chickpeas, tomato, mozzarella and more diced into tiny bite-sized pieces and lightly tossed with a tangy vinaigrette
In a small bowl or jar, whisk together the dijon, lemon juice, olive oil, and salt.
Place the remaining ingredients in a large bowl and toss to combine.
Drizzle the dressing on top just before serving and toss to thoroughly coat.
Notes
Chop Evenly: Make sure to chop all ingredients to a similar size for a consistent bite. Alternatively, all of the salad ingredients can be placed together on a cutting board and chopped using a mezzaluna or chef’s knife.
Serving Size: This recipe serves about 2-3 people as a main dish or 4-5 as a side. Adjust quantities as needed for larger gatherings. It’ll be a hit, I promise!
Make Ahead: You can prep the ingredients and dressing ahead of time. Just keep them separate and toss together right before serving to keep the salad crisp.
These DIY salad bar ideas are easy to prep for a satisfying meal! Load up a plate with salad toppings…
These DIY salad bar ideas are easy to prep for a satisfying meal! Load up a plate with salad toppings for an easy dinner on a weeknight or feeding a crowd.
Not everyone loves vegetables. But almost everyone can get behind a good salad bar! We love the concept of salad bar for an easy dinner idea—something about calling it “salad bar” makes it more glamorous!
There are certain salad toppings that scream salad bar and make it even more special, like peas, hard-boiled eggs, or cottage cheese (or bacon bits!). Below, we’re sharing our favorite salad bar ideas so that you can recreate this simple weeknight dinner yourself.
Top salad bar ideas
The key to making a salad bar into a filling meal is to offer good protein options. If you’re making a vegetarian or vegan salad bar, use ingredients with plant based protein like beans, legumes, and nuts. Here are our top salad bar ideas for building your own at home (or jump to the recipe):
Greens: Romaine lettuce, spinach, and mixed baby greens.
Hard boiled eggs: With 6 grams of protein each, eggs are also one of the most nutrient-filled vegetarian protein sources around.
Chicken: Make a recipe of pan seared chicken and slice it into strips of cubes.
Cheese: Cheese is a great vegetarian protein: try shredded cheese, cheese cubes, or cottage cheese.
Legumes: Try green peas, cooked lentils (like brown lentils or French lentils), black-eyed peas, and beans, like garbanzo beans / chickpeas, black beans, lima beans, white beans, or kidney beans.
Croutons: Top it all off with crunchy homemade croutons and your salad bar will be a hit.
Tips for prep
The key to making a salad bar at home? Allow some prep time for all the vegetables; it does take a bit of time for cleaning and chopping. We like preparing extra veggies to use for lunches or dinners for days later. If you’re a hard-boiled egg fan like we are, make them in advance or leave enough time for easy prep (about 30 minutes total).
Salad dressings for a salad bar
Another key to salad bar dinner is a good salad dressing! We have a whole collection of delicious homemade salad dressings that are perfect for salad bar ideas. Honestly, we like leaning into classic salad bar nostalgia with ideas like Thousand Island and Blue Cheese! Here are some of our favorite salad dressing recipes to use on salad bar night:
Wash and chop the vegetables; place them in serving bowls.
Drain and rinse the chickpeas or beans, if using.
Make the salad dressing. Serve!
Notes
These salad bar ideas are a meal concept, not a recipe: get creative and customize your toppings based on your preferences and what you have on hand! Add cooked meat for a non-vegetarian option. For a vegetarian option, be sure to include enough protein-filled items to satisfy, like eggs, chickpeas, cheese, and nuts.
I love roasted cauliflower and chickpeas together. My roasted cauliflower chickpea tacos are a blog favorite and this roasted cauliflower chickpea salad is so flavorful. I also love making these Roasted Cauliflower Chickpea Wraps. The wraps have bold flavors, textures, and are super satisfying. The cauliflower and chickpeas are tossed in harissa paste to bring… 
This Lemon Chicken, Orzo, and Chickpea Salad is the perfect blend of light and fresh while still being hearty and…
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Chickpea salads are some of my very favorite salads to make and eat. I make my Easy Chickpea Salad, Chipotle Chickpea Corn Salad, and Chickpea, Avocado, & Feta Salad all of the time. Whenever I want to impress my family and friends or just want a REALLY good chickpea salad, I make this Cucumber, Avocado,… 
