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Anything You Have Chopped Salad aka the best whatever-you-have dinner or packed lunch for work or school! Can be made vegetarian or vegan! |

Anything You Have Chopped Salad (my go-to work lunch)

  • Author: The Healthful Ideas
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 1 1x
  • Category: Salad


  • 1/2 cup cooked quinoa
  • 10 cherry tomatoes, chopped
  • 1/2 cucumber, diced
  • 1/2 cup diced bell pepper
  • 1/4 cup cooked chickpeas (from a can is fine, just rinse and strain them)
  • 2 cups or more greens - choose one or a mix (baby spinach, green leaf, red, leaf, kale, romaine, iceberg, arugula, frisee, radicchio, watercress, Boston/butter lettuce, etc. - the options are endless)
  • 1/4 avocado, diced
  • Optional seasoning: sea salt, pepper, a sprinkle of dried or fresh herbs (oregano, cilantro, parsley, or basil), onion and/or garlic powder, chilli or chipotle, or a seasoning mix you like
  • Other optional add-ins or substitutes: regular tomatoes, red onion, carrots, radishes, roasted vegetables (bell peppers, green beans, broccoli, cauliflower, zucchini, okra, beets, baby corn, etc.), hummus, brown/red/black rice, beans, chopped nuts, hemp seeds, and if not vegan a hard-boiled egg or goat cheese
  • Dressing: 2 tbsp extra virgin olive oil, 2 tsp ACV or lemon juice (this combo works with everything but you can sub any dressing you might like (see post for links to different dressings)


  1. If you don't have any leftovers, start by cooking your quinoa. I always like to cook 1 cup dry which yields over 2 cups cooked which lasts me for 2-4 days in the fridge.
  2. Prepare all your ingredients and add them into a big bowl. This really is an anything-you-have chopped salad so feel free to omit or add any vegetables you like.
  3. Toss it with two spoons to mix and pour over the dressing and toss again.
  4. Either enjoy immediatelly or put into a plastic/glass box and take to work/school with you. Lasts 1-2 days in the fridge.