Tested till perfect Vegetarian Chef's Salad

Vegetarian Chef's Salad

Avocados and chickpeas replace the deli ham in this vegetarian chef's salad, but the real treat is our creamy, savoury dressing that goes on top.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2008

Recipe2 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 6 cups 6cupstorn iceberg lettuce, about half head
  • 2 cups 2cupstorn radicchio lettuce, about half head
  • 1/2 cup 1/2cupalfalfa sprouts, about half a 35 g pkg
  • 4 4radishradishes, thinly sliced
  • 3/4 cup 3/4cupsliced cucumber
  • 1/3 cup 1/3cupthinly sliced sweet onion
  • 1/2 cup 1/2cuprinsed and drained canned chickpeas
  • 3 3hard-cooked eggeggs, quartered
  • 1 1large tomato, cut into 12 wedges
  • Half Halfavocado, pitted, peeled and sliced
  • 2 oz 2ozeach Swiss and Cheddar cheese, julienned


  • 1/4 cup 1/4cuplight mayonnaise
  • 1 tbsp 1tbspeach minced dill pickle and extra virgin olive oil
  • 2 tsp 2tspchili sauce
  • 1-1/2 tsp 1-1/2tsplemon juice
  • 1/2 tsp 1/2tspeach capers, minced and Dijon mustard
  • Pinch each Pinch eachsalt and pepper
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Dressing: In small bowl, stir together mayonnaise, pickle, oil, chili sauce, lemon juice, capers, mustard, salt and pepper.

In large bowl, toss together lettuce, radicchio, sprouts, radishes, cucumber, onion and half of the dressing; arrange on 4 large plates. Top with chickpeas, eggs, tomato, avocado and Swiss and Cheddar cheeses; spoon remaining dressing over top.

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Nutritional Information Per serving: about

cal 349 pro 16g total fat 25g sat. fat 9g
carb 17g fibre 5g chol 173mg sodium 430mg

% RDI:

calcium 25 iron 14 vit A 20 vit C 32
folate 60
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