Crunchy Spring Chopped Salad
This Crunchy Spring Chopped Salad is everything you want in a fresh, satisfying dish: crisp Persian cucumbers, crunchy sugar snap peas, peppery radishes, and a generous handful of herbs all tossed with high-fiber farro and creamy feta. It’s bright, textural, and layered with flavor, finished with a zippy lemon-Dijon vinaigrette that ties everything together.
I first made a version of this crunchy spring chopped salad last spring. I made a huge bowl, thinking we’d have leftovers for days. NOPE! The salad was too good and my family gobbled it up. Needless to say, I made it countless more times over the course of the warmer months,
What makes this crunchy spring chopped salad especially appealing is how it balances nourishment and craveability. Between the fiber-rich grains and chickpeas, hydrating vegetables, and punchy dressing, it’s a complete dish that feels light but keeps you full. It’s ideal for spring and summer, but versatile enough to make year-round. If you love a summer salad, you’ll also love my Tuscan Kale Salad!
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Ingredients
- Farro or bulgur – A hearty whole grain that adds chewiness and nutty flavor; both are excellent fiber sources.
- Chickpeas – A plant-based protein and fiber powerhouse that makes the salad more filling.
- Persian cucumbers – Thin-skinned, crisp, and less watery than standard cucumbers, ideal for salads.
- Sugar snap peas – Sweet, crunchy, and edible whole, adding brightness and texture to this crunchy spring chopped salad
- Radishes – Peppery and crisp, balancing the richness of the feta and dressing, and a lovely pink pop.
- Fresh herbs – A mix of parsley, dill, and mint for a layered, aromatic freshness.
- Feta – Salty, creamy cheese that adds richness and contrast.
- Extra virgin olive oil – Use a high-quality EVOO for the best flavor.
- Lemon juice and zest – Adds acidity and brightness.
- Dijon mustard – Smooth and tangy, helping emulsify the dressing.
- Whole grain mustard – Adds texture and a slightly milder mustard flavor.
- Shallot – Mild and slightly sweet, perfect for raw applications like dressings.
- Kosher salt – Kosher salt has larger, coarser grains than table salt, making it easier to control seasoning; table salt is finer and saltier by volume, so adjustments are needed if substituting.
- Garlic powder – Adds subtle garlic flavor without overpowering the dressing.
- Freshly cracked black pepper – Adds mild heat and depth.
See recipe card for quantities.
How to make this crunchy spring chopped salad
- Prep the vegetables Finely chop the Persian cucumbers, slice the sugar snap peas, and cut the radishes into thin matchstick strips by trimming the ends, slicing them into thin rounds, then stacking and cutting into thin sticks, and roughly chop the herbs. The goal is not perfection here so just do your best.
- Make the dressing In a bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, whole grain mustard, diced shallot, kosher salt, garlic powder, and black pepper until emulsified.
- Assemble the salad In a large bowl, combine the cooled farro or bulgar, chickpeas, chopped vegetables, feta, and herbs.
- Dress and toss Pour the dressing over the salad and toss well to coat everything evenly. Serve immediately.
Substitutions and Variations
- Use quinoa instead of farro for a gluten-free option, or omit the grain all together
- Swap chickpeas for white beans or lentils
- Add avocado for extra creaminess
- Use goat cheese instead of feta
- Add grilled chicken or salmon to make it a full meal
Equipment
You don’t need much to make this crunchy spring chopped salad, but a really good quality knife and cutting board will come in handy.
Storage
Store the salad in an airtight container in the refrigerator for up to 4 days. The veggies lose their crunch and moisture over time but it will still taste great.
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Crunchy Spring Chopped Salad
Ingredients
For the Salad
- 1 cup cooked farro or bulgur
- 1 (15 oz) can chickpeas drained and rinsed
- 3 Persian cucumbers chopped
- 8 oz sugar snap peas sliced
- 2 bunches radishes thinly sliced
- 1 cup chopped herbs parsley, dill, mint
- 6 oz feta crumbled
For the Dressing
- ¼ cup extra virgin olive oil
- 1 lemon zested, then juiced
- 2 teaspoons Dijon mustard
- 1 teaspoon whole grain mustard can sub Dijon mustard in a pinch
- ½ shallot diced
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- Freshly cracked black pepper to taste
Instructions
- Prep the vegetables Finely chop the Persian cucumbers, slice the sugar snap peas, and cut the radishes into thin matchstick strips by trimming the ends, slicing them into thin rounds, then stacking and cutting into thin sticks, and roughly chop the herbs. The goal is not perfection here so just do your best.3 Persian cucumbers, 8 oz sugar snap peas, 2 bunches radishes, 1 cup chopped herbs
- Make the dressing In a bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, whole grain mustard, diced shallot, kosher salt, garlic powder, and black pepper until emulsified.¼ cup extra virgin olive oil, 1 lemon, 2 teaspoons Dijon mustard, 1 teaspoon whole grain mustard, ½ shallot, ½ teaspoon kosher salt, Freshly cracked black pepper, ½ teaspoon garlic powder
- Assemble the salad In a large bowl, combine the cooled farro or bulgar, chickpeas, chopped vegetables, feta, and herbs.1 cup cooked farro or bulgur, 1 (15 oz) can chickpeas, 6 oz feta
- Dress and toss Pour the dressing over the salad and toss well to coat everything evenly. Serve immediately.
