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Chopped Veggie Salad With Asparagus | No Lettuce

This Chopped Veggie Salad is made with asparagus, other chopped vegetables and high protein chickpeas then bathed in a garlicy, Orange Miso Dressing for an easy vegetable salad that will surpass the competition! This is a healthy, mostly raw vegan salad recipe that can be used as a side dish or entrée, has no lettuce, and is also gluten-free and oil free. 

chopped vegetable salad recipe on a sheet pan

If you’re looking for vegan salad ideas that are made with the healthiest of salad vegetables, you’ve come to the right place. This Chopped Veggie Salad is made with simple ingredients and takes only minutes to prepare. As far as raw salads go, you’ll definitely want to try this one ASAP.

TIP: recipe pairs well with my Instant Pot Butternut Squash Soup and my Creamy Chickpea Soup. Add some Vegan Garlic Bread to make it a complete meal. And if you love asparagus recipes, try my Vegan Hollandaise Sauce With Grilled Asparagus,

What Goes In This Veggie Salad?

If you like raw vegetable salads that are super simple, just open a can of organic chickpeas (or make your own) and chop the remaining raw ingredients below:

  • Chickpeas
  • Asparagus
  • Carrots
  • Cucumbers
  • Corn
  • Cherry tomatoes
  • Snap peas
  • Radish
  • Red & yellow bell pepper
  • Onion
  • Sea salt & black pepper

See recipe card for exact measurements.

Ingredients for Orange Miso Dressing

  • Balsamic vinegar
  • Red wine vinegar
  • Orange juice
  • Fresh garlic

See recipe card for exact measurements.

How To Make This Veggie Salad

  1. Prepare salad dressing by whisking all ingredients together in a medium bowl. Chill in refrigerator briefly while you prepare the veggie salad.
  2. Rinse and drain chickpeas thoroughly. Add to a large bowl.
  3. Wash vegetables. Air or pat dry. Chop asparagus by cutting off the ends and leaving a large tip. Chop remaining vegetables and add all to bowl.
  4. Toss all ingredients together. If you prefer to toss salad with dressing, do so now.
  5. Arrange veggie salad on a sheet pan or large platter. Top with oil-free Orange Miso Dressing (if you haven’t already tossed it with the salad), sprinkle with sea salt and black pepper, and serve immediately.
chopped veggies with asparagus and chickpeas on a sheet pan

Expert Tips

To make the best veggie salad anywhere, keep in mind the following expert tips: 

  • Prior to preparing your salad, wash vegetables with an organic fruit and vegetable wash, then air or pat dry.
  • Choose only organic vegetables that are free from pesticides and weird, gene altering chemicals.
  • If you don’t have fresh corn, try using organic frozen corn as a healthy replacement.
  • Store in an airtight container (without dressing) in your refrigerator for up to 3 days. 
  • Don’t freeze. Will turn super mushy. 

Variations

  • Make it crunchy – take advantage of crunch time and add some healthy nuts and seeds to this vegetable salad, such as cashews, sesame seeds, pumpkin seeds and/or pepitas.
  • Make it cheesy – cheesy is best when you go vegan. Get your splurge on when you top your veggie salad with vegan feta or vegan parmesan.
  • Make a switch – don’t like the veggies I used? No worries! Substitute with any of your favorites and you’re good to go!
  • Make it herby – add some fresh herbs (dried herbs will also work) to this vegetarian salad such as basil, rosemary, dill, or thyme.
  • Make it for weight loss – omit sea salt and dressing and you’ll have a marvelous meal that aids in weight loss.

More Healthy Salads

Storage

Store chopped vegetable salad recipe in an air-tight container in your refrigerator for up to 3 days. For best results, store dressing separately.

DO NOT FREEZE!

Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

chopped vegetable salad in a baking sheet on a gray table

Chopped Veggie Salad (No Lettuce)

A medley of healthy vegetables like crunchy asparagus and vibrant chickpeas makes this chopped vegetable salad a winner any time of year.
4.98 from 38 votes
Print Pin Rate
Course: Appetizer, Main Dish, Salad
Cuisine: American
Diet: Diabetic, Low Calorie, Low Fat, Vegan, Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 servings
Calories: 270kcal
Author: Deborah
Cost: $14

Ingredients

For the Salad

  • 15 oz chickpeas freshly cooked or canned
  • 12 asparagus spears ends cut leaving a large tip
  • 1 cup cucumber peels on (healthier); chopped
  • 1 cup onion chopped
  • 1 cup corn fresh or frozen
  • 1 cup carrots chopped
  • 1 cup snap peas separate some peas from pod to add to salad (optional)
  • 1/2 cup radish chopped
  • 1/2 cup red bell pepper seeded & chopped
  • 1/2 cup yellow bell pepper seeded & chopped
  • 12 cherry tomatoes chopped in half
  • 1/2 tsp sea salt
  • 1 tsp black pepper

For the Orange Miso Dressing

  • 1 tbsp balsamic vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp white miso paste
  • 1/2 cup orange juice
  • 1 tsp orange zest grated
  • 1/2 tsp fresh ginger grated (may substitute with equal amounts of ground)
  • 1/4 tsp sea salt

Instructions

For the Dressing

  • Whisk together balsamic vinegar, red wine vinegar, garlic, orange zest, orange juice, and sea salt. Add miso and continue to whisk until miso is completely dissolved. Chill briefly while you make the salad.

For the salad

  • Rinse and drain chickpeas. Place into a large bowl.
  • Add chopped vegetables to bowl. Mix thoroughly with chickpeas. If you'd like to add dressing now to mix with salad, you may do so now.
  • Arrange on sheet pan or large platter. Top with salad dressing (if you haven't done so already). Serve immediately.

Notes

  • Nutrition information is an estimate and is calculated based on added dressing.
  • Choose only organic vegetables that are free from pesticides and weird, gene altering chemicals.
  • If you don’t have fresh corn, try using organic frozen corn as a healthy replacement.
  • Store in an airtight container (without dressing) in your refrigerator for up to 3 days. 
  • Don’t freeze. Will turn super mushy. 

Nutrition

Serving: 1serving | Calories: 270kcal | Carbohydrates: 20g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 215mg | Potassium: 377mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2347IU | Vitamin C: 50mg | Calcium: 44mg | Iron: 2mg
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4.98 from 38 votes (30 ratings without comment)

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20 Comments

  1. 4 stars
    Hello. I found this delightful look8ng salad in 2924, several years after the original post. Due to illness, I had to have part of my stomach and intestines removed, so i can’t eat much food at one meal. Greens are tasty, but they don’t have much nutrition on the small quantities I can eat, so this nutritious salad looks like the perfect salad option. Thanks for the post.

  2. 5 stars
    This looks like such a fresh and colorful salad! I happen to love miso so I can’t wait to try this out ASAP!

  3. 5 stars
    Wow – I love all of the bright, fresh veggies that are in this salad! Such a great combo of textures too. This makes me long for sunshine…it’s still cold and rainy where I live. Might have to make this to bring the sunshine inside! 🙂

  4. 5 stars
    Oh, this salad is really impressive! I like all the ingredients in this salad. This is a great lunch for me. I think this recipe will be one of my favorites. I really like it! I definitely want to try this and I’m sure it’s very tasty! Thank you for sharing this great recipe! YUM!!!

    1. Oh, thank you so much Veena. I’m glad you like it and if you make it, come back and give us a shout at how it turned out!

  5. I am in love with the orange miso dressing!! The salad looks so yummy and full of protein due to the addition of quinoa!! Yu. Can’t wait to try the dressing!

    1. Thank you Soniya! The dressing is fabulous and so easy to make. Just be sure to make enough of it as you will want to drizzle gobs of it on the salad!

    1. 2 tbsp, but it depends how much you make. I made enough for like 2 servings But I tend to overdo it on the dressing in my salads!

  6. 5 stars
    I love this salad because it is filled with my favorite things and I can make this ahead and have for lunch for a few days. My daughter just started a new job and she is always looking for healthy salad lunches. I will be making this for her this week.

    1. Oh that’s awesome Eileen! I hope she enjoys her lunch! If you make it, come back and let us know how you liked it!