If you want a bold, unforgettable salad, this Mexican-Inspired Chopped Salad delivers. Bright lime vinaigrette, crispy roasted chickpeas, savory cured chorizo, tangy cotija cheese, and crunchy pepitas combine for a balanced, flavorful main-course salad. It’s loaded with protein and texture, making it substantial enough to serve on its own or alongside grilled chicken, steak, or shredded beef.
This recipe was inspired by a chopped salad served at a restaurant my friend McKenzie recommended in Seattle. I adapted that layered approach to create a home-friendly version that’s bright, savory, and full of contrast. Roasting the chickpeas with diced cured chorizo crisps the legumes while allowing the chorizo fat to flavor them, creating little bursts of savory richness throughout the salad.
What sets this salad apart is the variety of textures and flavors: chewy, salty chorizo; crisp, seasoned chickpeas; creamy cotija and avocado; pickled shallot notes in the vinaigrette; and the sweet-tangy pop of peppadew peppers. It’s an excellent make-ahead option because the chickpeas and chorizo remain crisp after cooling, and the vinaigrette can be refrigerated for several days.
Ingredients
For the Chickpeas and Chorizo
- 1 (14.5-ounce) can chickpeas, drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, plus more to taste (optional)
- 6 ounces cured chorizo, casing removed and diced into small cubes
For the Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large shallot, cut in half lengthwise and thinly sliced (about 1/2 cup)
For the Salad
- 4–6 cups chopped romaine lettuce (from about 1 large head)
- 4 cups thinly sliced, de-ribbed lacinato kale (from about 1 large bunch)
- 1/2 cup peppadew peppers, drained and chopped
- 1 cup thinly sliced rainbow radishes
- 1 Fresno chile, thinly sliced (optional)
- 3 ounces cotija cheese, crumbled
- 1 large avocado, diced
- 1/4 cup toasted pepitas
- Kosher salt and freshly ground black pepper, to taste
Step-by-step
Step one: Preheat the oven
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and set aside.
Step two: Prep the chickpeas
Drain and rinse the chickpeas in a mesh strainer. Spread them on paper towels and pat very dry—this is essential for crispness. If you have time, slip off the outer skins for even crispier results.
Step three: Season and roast the chickpeas
Place the dried chickpeas on the prepared baking sheet and toss with olive oil, garlic powder, smoked paprika, dried oregano, kosher salt, and cayenne (if using). Spread into a single layer and roast on the middle rack for 15 minutes.
Step four: Add the chorizo
Remove the sheet from the oven, add the diced cured chorizo, and toss to combine. Return to the oven for another 7–10 minutes until the chorizo crisps and some fat renders. Toss the chickpeas in the chorizo juices so they absorb that savory flavor. Transfer to a paper towel–lined plate to cool.
Step five: Make the dressing
Combine the olive oil, lime juice, red wine vinegar, honey, dried oregano, salt, and pepper in a jar or small bowl and whisk or shake until emulsified. Add the sliced shallot and let it sit briefly to pickle in the vinaigrette—this mellows the shallot and adds a bright note.
Step six: Assemble the salad
In a large mixing bowl, add the chopped romaine and thinly sliced kale. Drizzle with half of the vinaigrette and toss, using tongs to massage the kale slightly so it softens. Add the peppadew peppers, radishes, a few more tablespoons of dressing, and the Fresno chile if using. Toss until evenly coated.
Fold in half of the roasted chickpeas and chorizo, half the cotija, half the diced avocado, and half the pepitas. Toss gently to combine. Add the remaining dressing and taste; season with additional salt and pepper if needed.
Step seven: Finish & serve
Divide the salad among four bowls. Top each serving with the remaining roasted chickpeas and chorizo, the rest of the cotija cheese, avocado, and toasted pepitas. Serve immediately so the garnishes retain their texture.
Recipe FAQs
Q: I can’t find cured chorizo. What should I use instead?
A: This recipe uses pre-cooked, cured chorizo (similar to dried salami). If you can’t find it, substitute cured salami or soppressata. If your chorizo comes in casing, remove the casing before dicing.
Q: Can I use a different lettuce than romaine?
A: Yes. The romaine–kale blend works well for structure and texture, but you can swap romaine for other hearty lettuces if you prefer.
Q: I don’t like spicy food. What can I change?
A: Omit the Fresno chile and reduce or skip the cayenne pepper. Peppadew peppers are typically mild and add sweetness rather than heat.
Nutrition (per serving)
Calories: 474 kcal; Carbohydrates: 14 g; Protein: 14 g; Fat: 41 g; Saturated Fat: 10 g; Sodium: 1148 mg; Fiber: 7 g; Sugar: 4 g. Nutrition information is automatically calculated and should be used as an approximation.
Notes
This recipe was shared by my friend McKenzie Mitchell and adapted for home cooking. The post author who compiled and tested the recipe is Alex Snodgrass. The salad is excellent for casual weekend entertaining, picnics, or a satisfying weeknight main. If you prefer a vegetarian version, skip the chorizo and add extra roasted chickpeas, smoked paprika, and a pinch of liquid smoke for depth.
Food photography and styling credit: Eat Love Eats.