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Bowl of crunchy spring chopped salad

Crunchy Spring Chopped Salad

This Crunchy Spring Chopped Salad is everything you want in a fresh, satisfying dish: crisp Persian cucumbers, sweet sugar snap peas, peppery radishes, and a generous handful of herbs all tossed with nutty farro and creamy feta. It’s bright, textural, and layered with flavor, finished with a zippy lemon-Dijon vinaigrette that ties everything together.
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Prep Time 30 minutes
Total Time 30 minutes
Course Salad
Cuisine American, Mediterranean

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.
Keyword chopped salad, crunchy salad, high-fiber, vegetarian
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