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Herb Chopped Salad

If you follow me on Instagram, you know that I cannot get enough crunch in my salads these days. I recently developed a crunchy lentil salad recipe to fuel my crunch addiction, and this Herb Chopped Salad is arguably even crunchier than that one! Between the celery, radish, cucumber, and walnuts, you may have to wait until you are alone to eat it or risk being the loud cruncher in the room. This salad is also packed with plant protein – 1 cup of garbanzo beans is a whopping 39 grams of protein! And the vegan dill dressing so flavor-packed, I guarantee you will be obsessed with it *chef’s kiss*.


¼ cup celery, cut on a bias
¼ cup radish, sliced
½ cup zucchini diced
½ cup cucumber, diced
1 cup dried garbanzo beans, cooked and drained
4 cups spring lettuce mix
1 cup walnuts


Soak garbanzo beans overnight in heavily salted water. Before use, drain and rinse. 

In a medium sized pot, add 6 cups of water and the garbanzo beans. Bring to a boil, and cook until tender, between 45 minutes and 1 hour. Remove from heat, drain, and allow to cool. You could also use 2 cans of garbanzo beans to save time. 

Once garbanzo beans are cooled, place them in a mixing bowl and add Vegan Dill Dressing to taste, and stir to combine. Set aside.

In another mixing bowl, add celery, radish, zucchini, cucumber, spring lettuce mix and walnuts. Divide this up between 4 bowls or plates, or however many eaters are joining! Top each dish with ½ cup of garbanzo bean mixture, and serve with extra dill dressing or olive oil as desired.

Vegan Dill Dressing:

1 cup Vegan Mayonnaise
2 tablespoons capers, drained
1 tablespoon dill, chopped
1 teaspoon honey
2 teaspoons white wine vinegar
Salt and pepper to taste 


Mix all ingredients in food processor or blender until smooth. 



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