• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

The secret to making a great chopped salad is to cut the ingredients into chunks that are all the same size and to include contrasting textures. Instead of using tuna, try leftover cooked chicken.

• 2 tablespoons white-wine vinegar
• Salt and pepper
• 1/4 cup olive oil
• 1 head romaine lettuce (about 1 pound), chopped into 1-inch pieces
• 1 can (15 1/2 ounces) chickpeas, drained and rinsed
• 1 can (6 ounces) tuna in oil, drained and flaked
• 1/2 cup black olives (about 20), such as Kalamata, Gaeta, or Nicoise, pitted and slivered
• 1/2 red onion, cut into 1/4-inch pieces
• 2 cups fresh curly parsley, coarsely chopped

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