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Quick & Easy 5-Minute Dump Salad

A fresh, vibrant, and healthy dump salad packed with crisp vegetables, chickpeas, and a tangy honey-lemon dressing.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cups mixed salad greens 400g
  • 1 cup cherry tomatoes halved, 200g
  • 1/2 cup cucumber diced, 100g
  • 1/2 cup red bell pepper chopped, 100g
  • 1/2 cup canned chickpeas drained and rinsed, 100g
  • 1/4 cup red onion thinly sliced, 50g
  • 1/4 cup feta cheese crumbled, 50g
  • 1/2 cup grilled chicken pieces optional, 100g
Dressing
  • 1/4 cup extra virgin olive oil 60ml
  • 2 tbsp lemon juice 30ml
  • 1 tsp Dijon mustard 5g
  • 1 tsp honey 5g
  • Salt and freshly ground black pepper to taste

Equipment

  • Large serving bowl
  • Small jar
  • Tongs

Method
 

Assembly
  1. Place the mixed salad greens into a large serving bowl.
  2. Add the halved cherry tomatoes, diced cucumber, chopped red bell pepper, chickpeas, and sliced red onion to the bowl.
  3. Crumble the feta cheese over the top of the vegetables.
  4. Combine olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small jar and shake vigorously until emulsified.
  5. Drizzle the dressing over the salad and toss gently with tongs to coat evenly.
  6. Top with grilled chicken slices if desired and serve immediately.

Notes

Store undressed salad in an airtight container for up to 2 days; dressing keeps separately in a jar for up to a week.