This Italian chopped salad is packed with romaine lettuce, tomatoes, chickpeas, mozzarella cheese and pepperoncini peppers all tossed in a homemade Italian dressing. It’s vegetarian and can easily be made vegan.
I love all salads, but chopped salads are definitely one of my favorites. I love how all the ingredients are chopped in similar sizes so you get a little bit of everything in one bite!
Recently, I was craving a big Italian salad and realized that I’ve never actually shared a recipe here on EBF, so I’m finally doing it!
You’ll find a lot of the classic Italian salad ingredients in this recipe (like romaine lettuce, tomatoes, mozzarella, peperoncini and onion), but I decided to add a few new ingredients like green cabbage for some added crunch and nutrients and chickpeas for a protein boost!
Why You’ll love This Recipe
This salad is packed full of fresh produce and loaded with flavor.
All of the ingredients are chopped so you’ll get a little bit of everything in each bite!
It’s filling enough to be served on its own, but also makes for a great side salad.
Can easily be customized to include ingredients you have on hand.
romaine lettuce – the base of this salad! The romaine adds a nice crunch and pairs well with the rest of the ingredients, but you can swap for any leafy green you have on hand if needed. Iceberg lettuce or leaf lettuce would probably be my next choices.
green cabbage – another base of this salad!
chickpeas – for some plant-based protein. Try my air fryer chickpeas for extra crunch!
mozzarella cheese – can’t have Italian salad without cheese! I love the softness and neutral flavor of the cubbed mozzarella, but pearl mozzarella or provolone would be good alternatives. To make this salad vegan, use dairy-free cheese or skip the cheese altogether.
cucumber – adds a more refreshing crunch.
parsley – flat-leaf parsley and curly parsley both work well in this recipe. Make sure your bunch of parsley is washed and dried well before chopping it!
red onion – for a little zest!
cherry tomatoes – grape tomatoes work as well. I love the sweet flavor explosion that small tomatoes add to this salad.
pepperoncini peppers – I love the tangy and sweet peppery taste the pepperoncini peppers add to this salad!
This salad is so easy to whip up. Once your dressing is made and veggies are chopped this salad comes together in a matter of minutes!
Make dressing: Whisk together all ingredients in a small bowl until combined. Or add all ingredients into a mason jar and shake to combine.
Prepare salads: Place romaine in a large bowl, top with cabbage, chickpeas, mozzarella, cucumbers, parsley, red onion, cherry tomatoes and pepperoncini peppers. Portion salad into bowls for serving. Drizzle with dressing and enjoy!
I topped this salad with a zesty homemade Italian dressing. It’s a mixture of red wine vinegar, extra-virgin olive oil, dijon mustard, maple syrup, and various seasonings. This dressing pairs perfectly with this salad.
If you don’t have the ingredients on hand for this homemade dressing, you can also use your favorite store-bought dressing. This Primal Kitchen Italian Vinaigrette would be my first pick for a store-bought option. It’s sugar-free, dairy-free and is made with avocado oil instead of canola or vegetable oil.
Customize Your Salad
This salad is completely customizable! Here are some suggestions for variations and substitutions:
Switch up the greens – if you’re not a fan of romaine, feel free to use your favorite lettuce or leafy green instead.
Use different veggies – have different veggies on hand? Toss them in!
Add olives – green or black olives would be a great addition to this salad.
Make this dairy-free and vegan – simply skip the mozzarella (or use a vegan option).
Add more protein – chop up salami and toss it in this salad for an added protein boost!
This salad is super simple to throw together in the moment, but you can also meal prep it in advance so you have a simple salad on hand throughout the week.
To make this salad in advance, I would add all your ingredients to a large airtight container and store it in the fridge for up to 5 days. Store your dressing separately in a small airtight container. I use these 8 oz mason jars and plastic lids for storing so I can easily shake to re-mix the ingredients before serving.
Be sure to check out the full collection of salad recipes on EBF!
Italian Chopped Salad
5 from 3 votes
This Italian chopped salad is packed with romaine lettuce, tomatoes, chickpeas, mozzarella cheese and pepperoncini peppers all tossed in a homemade Italian dressing. It's vegetarian and can easily be made vegan.
Whisk together all ingredients in a small bowl until combined. Or add all ingredients into a mason jar and shake to combine. Taste and add more salt and pepper if needed.
Place romaine in a large mixing bowl, top with cabbage, chickpeas, mozzarella, cucumbers, parsley, red onion, cherry tomatoes and pepperoncini peppers.
Portion salad into bowls for serving. You can drizzle the dressing over the salad (start with half and add more as desired), taste and add more dressing if desired. Season with additional salt and pepper, to taste. Sprinkle with oregano and serve.