Mealime recipe · lives on in MealPot
Chopped Veggie Salad with Sun-Dried Tomato Dressing & Breadsticks
- 30 min
- 2–6 servings
- 700 kcal / serving
A hearty, crisp veggie salad tossed with a tangy sun-dried tomato dressing, finished with feta and warm breadsticks. It comes together quickly for a balanced weeknight meal with bright flavors and satisfying texture.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- 1 mediumcarrot
- 2 stickscelery
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- 1flatbread or naan
- ½ (15 oz) cangarbanzo beans (chickpeas)
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1lemon
- ½ mediumred onion
- ½ headromaine lettuce
- 9sun-dried tomatoes, oil-packed
- 1tomato
- carrots
- flatbreads or naan
- lemons
- tomatoes
- English cucumbers
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, oregano, dried, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring spoons · mixing bowls · oven mitts · tongs · vegetable peeler · whisk or fork
Directions
- Preheat the oven to 425°F and line a baking sheet.
- Wash and dry all fresh produce, then trim and prep as directed for the salad components.
- Mince the garlic and sun-dried tomatoes; add them to a large salad bowl.
- Zest and juice half the lemon into the bowl, then thinly slice the remaining half into rounds and set aside.
- Whisk in oil, honey, Dijon, and spices to form a dressing, then toss in the dressing with the bowl ingredients added so far.
- Tear and arrange bread pieces on the baking sheet; bake until crisp, while you occasionally stir the salad components to combine thoroughly.
- Slice onion and carrot into thin rounds and add to the bowl with the dressing, followed by celery, cucumber, and tomato; then cut romaine and add, finishing with parsley.
- Drain beans and artichokes, then add them to the salad and toss gently until everything is coated and evenly distributed. Plate with a sprinkle of feta, breadsticks, and lemon rounds for serving.
Two tips
- Prep the veg for the salad ahead of time and keep the dressing separate until ready to serve.
- If you have olives or pepperoncini, you can add a small pinch for extra tang with leftover breadsticks.
Nutrition per serving
- Calories
- 700 kcal
- Protein
- 21 g
- Carbs
- 75 g
- Fat
- 39 g
- Fiber
- 16 g
- Sodium
- 882 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.