Recipe

Zesty Wholesome Salad

A crisp, colorful salad with a bright citrus Dijon dressing, crunchy veggies, and a little creamy feta for balance. Fast, flexible, and weeknight friendly.

By Matt Campbell

•

4.8

A large wooden salad bowl filled with chopped romaine, cucumbers, cherry tomatoes, red onion, chickpeas, feta, and toasted pepitas, with a small jar of citrus Dijon dressing beside it

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If your idea of a “good salad” is one you actually want to keep eating, this one’s for you. It’s crisp, bright, and tangy in the best way, with a dressing that hits all the right notes: lemony zip, a little Dijon bite, and just enough sweetness to round it out.

The vibe here is wholesome but not boring. We’re talking crunchy cucumbers, juicy tomatoes, protein from chickpeas, and a salty pop of feta. It’s a weeknight staple, a lunchbox hero, and the kind of side that quietly steals the show next to anything coming off the grill.

Bonus: It’s built for real life. The ingredients are easy to find, the steps are low stress, and you can swap based on what’s in the fridge without sacrificing results.

A close-up photo of a fork lifting a bite of salad with chickpeas, cucumber, tomato, and feta, with the rest of the salad blurred in the background

Why It Works

Big flavor, tiny effort: The citrus Dijon dressing comes together in a jar in about 60 seconds and instantly makes everything taste fresher.
Texture for days: Crisp greens, crunchy veg, and toasted pepitas keep every bite interesting.
Balanced and satisfying: Chickpeas add staying power, feta adds creaminess, and the tang keeps it from feeling heavy.
Meal prep friendly: You can prep components ahead and assemble fast, with simple storage tricks so nothing goes soggy.

Serving note: Serves 4 as a side, or 2 as a main (especially with extra protein).

Pairs Well With

Storage Tips

Keep It Crisp

Store dressing separately: If you plan on leftovers, keep the dressing in a jar and dress each serving right before eating. It keeps well for up to 5 to 7 days in the fridge. Shake before using. (The garlic and lemon can intensify over time, which is not a bad thing.)
Greens strategy: Store washed greens with a paper towel in the container to absorb moisture. They typically stay crisp for 2 to 3 days, depending on how fresh your greens are.
Prep components, not the whole salad: If you can, store chopped cucumbers and tomatoes separately so they do not soften the greens. Keep herbs separate, too, and add them at the end for the freshest flavor.
Already dressed salad: If it’s already dressed, it’s still good the next day, just softer. Give it a quick toss and add a handful of fresh greens or pepitas to bring back texture.

Pro tip: If red onion gets too intense overnight, rinse it under cold water for 10 seconds, drain well, and toss it back in.

Common Questions

Can I make this salad ahead of time?

Yes. Prep everything up to 3 days ahead and keep it in separate containers. For best crunch, keep cucumbers and tomatoes separate (they can weep), store herbs separately, and add pepitas right before serving. Dress right before eating.

What can I use instead of feta?

Goat cheese works if you like it creamy and tangy. For dairy-free, try cubed avocado or a sprinkle of toasted sesame seeds for richness without cheese.

How do I make it more filling?

Add shredded rotisserie chicken, canned tuna, hard-boiled eggs, or cooked quinoa. You can also double the chickpeas if you want it to eat like a meal.

Is the dressing very tangy?

It’s zippy on purpose. If you want it gentler, add an extra teaspoon of honey or a tablespoon of olive oil. Taste as you go, that’s the whole game.

Can I use bottled lemon juice?

You can, but fresh lemon gives a cleaner, brighter flavor. If bottled is what you’ve got, add a little extra zest if possible to wake it up.

How do I make it vegan?

Use maple syrup instead of honey and skip the feta (or use a dairy-free feta). Avocado is also great here.

Any allergen swaps?

Nuts: Use pepitas instead of almonds. Seeds: Use sliced almonds or croutons instead of pepitas. Dairy: Skip feta or use a dairy-free option.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large salad bowl
Cutting board and sharp knife
Jar with lid or small bowl and whisk (for dressing)
Measuring spoons
Salad tongs or two big spoons

This salad started as my “I need something green but I’m not trying to suffer” move. I was digging through the fridge, found a lemon that needed a purpose, a can of chickpeas, and that half container of feta I always forget I bought. I shook up a quick dressing in a jar, tossed everything together, and took one bite that made me stop and go, okay wow. Now it’s my default when dinner needs a fresh side, and my lunch when I want to feel like I have my life together, even if the kitchen looks like a small tornado visited.

Zesty Wholesome Salad

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 4

Ingredients

For the salad

6 cups chopped romaine hearts (or mixed greens)
1 cup cherry tomatoes, halved
1 English cucumber, quartered and sliced
1 small red bell pepper, diced
1/4 medium red onion, thinly sliced
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup crumbled feta cheese
1/3 cup toasted pepitas or sliced almonds
1/4 cup chopped parsley or dill

For the dressing

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar or apple cider vinegar
2 teaspoons Dijon mustard
1 to 2 teaspoons honey or maple syrup (to taste)
1 small garlic clove, finely grated (or 1/2 teaspoon garlic powder)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 teaspoon dried oregano (optional)
1 teaspoon lemon zest (optional but highly recommended)

Optional add-ins: avocado, shredded rotisserie chicken, cooked quinoa, olives, pepperoncini, or a pinch of crushed red pepper.

Allergen notes: Contains dairy (feta). May contain nuts (almonds) or seeds (pepitas). Use maple syrup to keep it vegan-friendly.

Instructions

Toast your crunch. In a dry skillet over medium heat, toast pepitas for 2 to 4 minutes, stirring often, until fragrant and lightly golden. If using sliced almonds, they can take 3 to 5 minutes depending on thickness. Watch closely and pull them as soon as they smell toasty. Set aside to cool.
Make the dressing. In a jar with a lid, combine olive oil, lemon juice, vinegar, Dijon, honey, garlic, salt, pepper, oregano if using, and lemon zest if using. Shake hard for about 15 seconds until it looks emulsified and slightly thickened. Taste and adjust. More lemon for zip, more honey for balance, more salt to make it pop.
Prep the salad base. Add chopped romaine to a large bowl. Top with tomatoes, cucumber, bell pepper, red onion, chickpeas, herbs, and feta.
Dress and toss. Start with about half the dressing (roughly 3 to 4 tablespoons). Toss well, then add more as needed. You want everything glossy, not swimming.
Finish with crunch. Sprinkle toasted pepitas or almonds on top right before serving so they stay crisp.

Quick flavor tricks

Salt your tomatoes: A tiny pinch of salt on the tomatoes before tossing makes them taste sweeter and juicier.
Take the edge off raw onion: Soak sliced red onion in ice water for 10 minutes, then drain. Still oniony, less aggressive.
Rescue a too-tangy dressing: Add 1 tablespoon olive oil and 1/2 teaspoon honey, shake again, and taste.

A real photo of hands tossing a salad in a large bowl with tongs, showing dressing coating the greens

Nutrition information is estimated.

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