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

Low Sodium Chopped Salad

AuthorKelly Jensen
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 3 votes
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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

  • ½ cup olive oil
  • ½ cup red wine vinegar
  • 2 cloves garlic pressed
  • 1 tablespoon whole grain mustard
  • 1 teaspoon sugar
  • ½ 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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