low sodium salad with tomatoes cucumber pasta chickpeas and a homemade dijon vinaigrette dressing

Low Sodium Chopped Salad Recipe

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This low sodium chopped salad recipe is a bright salad with fresh cucumbers, tomatoes, no-salt-added chickpeas, & pasta in a tangy Greek vinaigrette. A great vegetarian salad loaded with enough ingredients to keep you full.

This makes a great lunch or dinner salad, loaded with fiber and plant-based protein. Serve with pita wedges (or our low sodium naan bread) for a healthy meal anytime!

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I’ve been all about the big, bright salads lately!  I love this chopped chickpea salad because it’s loaded with all my favorite salad veggies in a simple homemade dressing. I started making all my own salad dressings a few years ago, and let me tell you, what a difference it makes!

I’ve always loved chopped salads – my absolute favorite is the chopped salad from Portillos. But the sodium content of restaurant salads usually doesn’t fit into our lifestyle. So I make my own version, which has a delicious red wine vinaigrette. I add no-salt-added chickpeas instead of chicken, so this salad still has lots of plant-protein but stays vegetarian.

This Low Sodium Chopped Salad Recipe Is:

  • Bright
  • Fresh
  • Crunchy
  • Tangy
  • Healthy
  • Loaded with Veggies, No Salt Added, and Vegetarian

low sodium salad with tomatoes cucumber pasta chickpeas and a homemade dijon vinaigrette dressing

Low Sodium Salads To Enjoy All Year!

I love this low sodium chopped salad recipe, which is a bright & fresh addition to the table. I love serving this salad as a lunch, or alongside dinner, any time of the year.

Salads and dressings can be easy to make low sodium by using homemade dressings – which only take minutes to make!  Browse all our low sodium salad recipes here for your next family favorite.

What’s In This Greek Chopped Salad with Chickpeas?

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A Great Make-Ahead Salt Free Side Dish for Entertaining

This low sodium chopped salad recipe is fantastic to make ahead of time for a party, potluck, or gathering. Making this recipe in advance allows you to skip any cooking or prep on the day-of. 

This is a great recipe to entertain with, or bring to an event. A crowd-pleaser that everyone is sure to love! Check out my other make ahead meals too, for easy low sodium recipes you can prep ahead of time.

How Do I Make a Greek Chopped Salad?

  1. Bring a large pot of water to a boil, and cook ditalini pasta according to package instructions. Drain, rinse under cool water, and set aside.
  2. In a large serving bowl, add all the chopped greens, cucumber, drained chickpeas, tomatoes, and cooked pasta, and toss well to combine.
  3. To make the dressing, add all the vinaigrette ingredients to a mason jar (or other air tight container) and seal the lid. Shake vigorously until ingredients are well mixed and dressing is combined.
  4. Pour the salad dressing over the salad just before serving. Garnish with fresh black pepper.  Enjoy!

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More Low Sodium Salad Recipes You’ll Love!

Low Sodium Apple Walnut Salad Recipe (No Salt Added)

Low Sodium Cucumber Salad Recipe (No Salt Added)

Creamy Low Sodium Chicken Salad Recipe (No Salt Added)

Low Sodium Pasta Salad Recipe (No Salt Added)

Low Sodium Coleslaw Recipe (No Salt Added!)

Get Ingredients for Low Salt Chopped Salad

As always, if you make this low sodium chopped salad recipe be sure to leave me a comment, rate this recipe, and tag us @lowsorecipes on Instagram so we can feature you.  We love seeing all your photos of our recipes!

Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more amazing low sodium recipes – I’d love to connect with you there! 

low sodium salad with tomatoes cucumber pasta chickpeas and a homemade dijon vinaigrette dressing

Low Sodium Chopped Salad

This low sodium chopped salad recipe is a bright salad with fresh cucumbers, tomatoes, no-salt-added chickpeas, & pasta in a tangy Greek vinaigrette. A great vegetarian salad loaded with enough ingredients to keep you full.
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Lunch, Salad
Cuisine American
Servings 6 servings
Calories 362 kcal

Equipment

  • Mixing Bowl

Ingredients
  

For the Chopped Salad

  • 4 ounces ditalini pasta or other small pasta shape
  • 5 ounces mixed greens chopped
  • 1 14-ounce can no-salt-added chickpeas drained and rinsed
  • 1 cucumber diced
  • 1 large tomato sliced

For the Vinaigrette Dressing

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 cloves garlic pressed
  • 1 tablespoon whole grain mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano

Instructions
 

  • Bring a large pot of water to a boil, and cook ditalini pasta according to package instructions. Drain, rinse under cool water, and set aside.
  • In a large serving bowl, add all the chopped greens, cucumber, drained chickpeas, tomatoes, and cooked pasta, and toss well to combine.
  • To make the dressing, add all the vinaigrette ingredients to a mason jar (or other air tight container) and seal the lid. Shake vigorously until ingredients are well mixed and dressing is combined.
  • Pour the salad dressing over the salad just before serving. Garnish with fresh black pepper.  Enjoy!

Nutrition

Calories: 362kcalCarbohydrates: 36gProtein: 9gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 44mgPotassium: 431mgFiber: 6gSugar: 6gVitamin A: 577IUVitamin C: 13mgCalcium: 54mgIron: 3mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

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