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California Chop Chop Salad
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3/4 cup canned garbanzo beans, drained

1/2 cup small pitted black olives

1 medium (1 cup) avocado, peeled, pitted, coarsely chopped

1 medium (1 cup) tomato, chopped

1 (6-ounce) jar marinated artichoke hearts, drained, chopped, reserve marinade

3 ounces (3/4 cup) Cheddar cheese, cubed 1/2-inch

1/4 cup prepared balsamic vinaigrette*  

Lettuce leaves

  *Substitute your favorite prepared vinaigrette.

How to make

  1. STEP 1

    Place all salad ingredients in large bowl except reserved marinade.

  2. STEP 2

    Combine 1/4 cup reserved marinade and balsamic vinaigrette in small bowl. Pour over salad; toss to coat.

  3. STEP 3

    To serve, place lettuce leaves on serving plate; top with salad mixture.

Tip #1

Try to chop all the ingredients into small pieces about the same size for an easy-to-eat and attractive chop chop salad.

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