Loaded Salads Recipe

Loaded Vegetarian Salad
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Loaded Vegetarian Salad




For Salad:

4 cups of salad greens (lettuce, spinach, arugula, etc.)

1 cup halved cherry tomatoes

1 bell pepper, chopped (whatever colour you like),

1 cup diced cucumber

1 cup cooked couscous or quinoa

1 cup washed and drained canned chickpeas

1/2 cup of thinly chopped red onion

1 cup of grated carrots

1/4 cup finely chopped fresh herbs, like basil, cilantro, or parsley

1/4 cup goat cheese or feta crumbles (optional)

For Dressing:

Extra virgin olive oil, 1/4 cup

Balsamic vinegar, 2 tablespoons

1 tablespoon of Dijon mustard

1 minced garlic clove

pepper and salt as desired


Salad Ingredient Prep:

  • Salad greens should be well-washed and dried.
  • Follow the directions on the package to prepare the quinoa or couscous, then let it cool.
  • Salad greens, cherry tomatoes, cucumber, bell pepper, cooked quinoa or couscous, chickpeas, red onion, shredded carrots, and fresh herbs should all be combined in a sizable salad dish.

Preparing the Dressing:

  • Olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper should all be thoroughly mixed in a small bowl. To your liking, adjust the seasonings.

Put the Salad together:

  • Drizzle dressing over the bowl of salad ingredients. Toss the salad with a small dressing first, then add more as necessary. Start cautiously because you can always add more dressing but keep it away.
  • Gently toss the salad to distribute the dressing over all components evenly.

Add Cheese (if desired):

  • If you’re using cheese, top the salad with crumbled feta or goat cheese.


  • Spread the stuffed vegetarian salad among many bowls or plates.
  • Adding fresh herbs and a dash of black pepper to the salad is optional.
  • As a side dish or small supper, serve right away.

Enjoy your stuffed salad, vegetarian! Feel free to adapt this recipe by including your preferred vegetables, nuts, seeds, or other toppings since it is extremely flexible.


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