Salads · 30 min
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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumcarrot
- 2 stickscelery
- ½English cucumber
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1lemon
- ½ mediumred onion
- ½ headromaine lettuce
- 1tomato
- carrots
- lemons
- tomatoes
- English cucumbers
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Bakery & bread
- 1flatbread or naan
- flatbreads or naan
Pantry & dry goods
- ½ (15 oz) cangarbanzo beans (chickpeas)
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
- 9sun-dried tomatoes, oil-packed
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| carrot | 1 medium | 2 medium | 3 medium |
| celery | 2 sticks | 4 sticks | 6 sticks |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| flatbread or naan | 1 | 2 | 3 |
| garbanzo beans (chickpeas) | ½ (15 oz) can | 1 (15 oz) can | 1 ½ (15 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | 1 | 1 ½ | 2 |
| red onion | ½ medium | ½ medium | 1 medium |
| romaine lettuce | ½ head | 1 head | 1 ½ heads |
| sun-dried tomatoes, oil-packed | 9 | 18 | 27 |
| tomato | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
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 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.