New York Chopped Salad

Vegetarian New York Chopped Salad

Everyone needs a go-to chopped salad and there's nothing like a New York style chopped salad that you'd get at a salad bar. This vegetarian and gluten free version is veggie packed, with an easy tangy tahini dressing.

Vegetarian New York Chopped Salad

I love chopped salads, because they’re full of flavor, different textures, color, and always enjoyable with a tangy dressing. The New York chopped salad usually has some cured meats, veggies, and tons of crunchy lettuce. This vegetarian version has all the fixings, minus the meat!

If you’re looking for a go-to chopped salad, an easy lunch, a side dish during the summer to serve with grilled meats, or just a tasty way to pack in more veggies into your day, this salad is it! It’s gluten-free and vegetarian, but you can add some chopped salami to give it more salty and savory flavor.

New York Chopped Salad

Instead of chopped and cubed carrots, we’re spiralizing our carrots, so you get more carrot in every bite, and all of the carrots don’t fall to the bottom of the plate or bowl (don’t you hate when that happens?!) I love spiralizing carrots in salads for this reason – the gorgeous orange spirals make every bite more exciting.

If you want to prep this ahead of time, just add the lettuce in before you serve and keep the lettuce and the rest of the ingredients separate! Romaine lettuce is your typical chopped salad green, but you can give this a different flair by using a different lettuce, chopped up.

Watch our video to learn how to spiralize carrots using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

New York Chopped Salad

Prep Time 25 minutes
Total Time 25 minutes


  • For the salad:
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup canned chickpeas drained and rinsed
  • 8 cups shredded romaine lettuce hearts
  • 1 cup diced Gruyère cheese
  • 1 large carrot Blade D, noodles chopped
  • ½ cup diced red radish
  • ½ cup diced roasted red peppers
  • For the dressing:
  • 2 tablespoons tahini
  • 1 tablespoon water
  • 1 small clove garlic minced
  • 1 teaspoon freshly squeezed lemon juice
  • Kosher salt
  • Freshly ground black pepper


  • In a small bowl, combine all the dressing ingredients, seasoning with salt and pepper. Transfer 1 tablespoon of the dressing to a small bowl, add the chickpeas, and stir. Spoon the remaining dressing into a bowl and refrigerate, along with the bowl of chickpeas, until ready to dress the salad.
  • In a large salad bowl, combine all the salad ingredients. Spoon the dressing on the salad, toss until well coated, and serve.

with love, Ali

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