10-Minute Chopped Salad – JSHealth

Looking for an easy and refreshing lunch option? Try my latest salad bursting with a handful of nutrient-rich ingredients and colourful flavours… I love to stuff it into pita pockets for an extra delightful twist.

This recipe is SO easy to whip up – plus, the dijon maple dressing will have you making this on repeat.


Jess x


  • 1 Lebanese cucumber, diced
  • 15 cherry tomatoes, quartered 
  • 1 400g (14.1oz) tin chickpeas, rinsed & drained
  • 1 avocado, diced
  • ⅛ red onion, finely sliced
  • ½ bunch mint, leaves picked & chopped
  • 100g (3.5oz) feta, crumbled
  • 2 tbsp black sesame seeds

For the dressing:

  • 2 tbsp extra virgin olive oil 
  • ½ lemon, juiced
  • 2 tsp maple syrup
  • 2 tsp dijon mustard 
  • Sea salt & black pepper


Whisk together the salad dressing in a small bowl or jar. Season with sea salt and black pepper. 

Combine all of the salad ingredients in a large mixing bowl. Pour the dressing over the top and toss to combine. 

Time to cook: 10


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