Vegetable Chopped Salad with Chickpeas and Pecans
My friend Marlyn first introduced me to this refreshing vegetable salad during work trips to Welland in the Niagara region. Its raw, vegetable-forward mix—tender broccoli florets, finely shredded carrots, bright parsley, crisp tart apples and thinly sliced red onion—delivers a delightful combination of crisp textures and vibrant, balanced flavors. Protein-rich chickpeas and pecans contribute satisfying bite and crunch, while dried fruits—raisins, cherries, blueberries or cranberries—add natural sweetness. Finely chopped and gently dressed in a zesty lemon or orange vinaigrette, the salad stays fresh for up to seven days when refrigerated, making it ideal for packed lunches, relaxed picnics, make-ahead meals or as a colorful, crowd-pleasing side.
Vegetable Chopped Salad with Chickpeas and Pecans Recipe
By Zosia Culinary Adventures | Date: January 07, 2026
Preparation Time: 30 minutes
Yield: 8 servings (170 g each serving)
Ingredients to make the vegetable salad:
2 cups fresh broccoli, finely chopped
1 cup of fresh Pfenning’s Organic carrots, cut julienne
1x 398 ml can of chickpeas, drained and rinsed
1 cup of dried cranberries
1 cup pecans, chopped
1/2 cup red onion, finely diced
2 cups royal gala apples, cored & diced with skin on it, placed in the lemon water solution to prevent from turning brown
1/4 cup chives, chopped
1/4 cup parsley, chopped
Ingredients to make 250 ml of lemon or orange vinaigrette dressing:
50 ml lemon or orange juice
1 tsp lemon or orange zest
20 ml white wine or apple cider vinegar
15 ml Dijon mustard
180 ml olive oil
1 clove of garlic, minced
1 ml ground white pepper
1 tablespoon honey or maple syrup or dandelion syrup
pinch of sea salt
Instructions:
To make a lemon or orange vinaigrette, whisk together in a bowl, fresh lemon or orange juice and finely grated zest, the vinegar, a pinch of salt, honey, white pepper, minced garlic and Dijon mustard. Using a hand mixer or a blender, begin incorporating the oil a few drops at a time to allow the emulsion to form. Once the dressing begins to thicken, gradually increase the oil to a thin, steady stream while continuing to mix until fully emulsified. Refrigerate the finished dressing until ready to use.
In the large bowl combine all salad ingredients: broccoli, carrots, pecans, chickpeas, cranberries, red onion, drained apples, chives and parsley.
Add the dressing and toss to mix. Season with salt and pepper if needed.
Garnish with edible flowers (borage, pansies, nasturtiums). Keep refrigerated, covered, until serving.
Enjoy it !🌸
