Colourful chopped salad
A crunchy chopped salad with chickpeas, sweet corn, green beans and peppers.
Before you start
Serves about 4. Check all ingredient labels for allergens. Cooking times are approximate; use the doneness checks below.
Ingredients
- 1 can (400 g) chickpeas, drained
- 150 g drained sweet corn
- 150 g cooked green beans, cooled and chopped
- 1 red pepper, diced
- 1 small lettuce, washed and chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
Method
- Combine chickpeas, corn, green beans and pepper in a clean bowl.
- Whisk oil, lemon and oregano and toss through the vegetables.
- Add lettuce just before serving so it stays crisp.
- Keep chilled and refrigerate spare portions promptly. Add cooked chicken or cheese if desired, checking allergens.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Practical guidance