Photo of Chopped Salad Over Zoodles by WW

Chopped Salad Over Zoodles

Total Time
50 min
30 min
Zoodle salads are a wonderful way to add farmers’ market-fresh produce to your meals. Customize your salad by adding other tasty ingredients such as olives, shredded chicken, or a handful of fresh herbs.


Fresh lemon juice

1½ Tbsp

Red wine vinegar

1 Tbsp

Dijon mustard

½ Tbsp

Dried oregano

½ tsp

Dried parsley

½ tsp

Kosher salt

½ tsp

Black pepper

tsp, freshly ground

Olive oil

2 Tbsp

Grape tomatoes

1 cup(s), halved

Red onion

½ small, diced

Canned artichoke hearts, drained

½ cup(s), quartered, diced


½ cup(s), diced

Canned chickpeas (garbanzo beans)

15 oz, rinsed and drained

Fresh zucchini spirals

4 cup(s)

Crumbled feta cheese



  1. In a measuring cup, whisk together the lemon juice, vinegar, mustard, oregano, parsley, salt, and pepper. Slowly drizzle in the oil, whisking until completely combined; set aside.
  2. In a large bowl, add the tomatoes, onion, artichoke hearts, cucumber, red peppers, and chickpeas. Pour half of the dressing over top; gently mix to combine and let stand for about 20 minutes.
  3. Place the zucchini noodles in the bottom of a wide serving bowl; toss with the remaining dressing. Spoon the reserved vegetable mixture over top; sprinkle with the feta.
  4. Serving size: about 1 3/4 cups


For zucchini noodles with a firmer texture, spread your fresh zucchini spirals on paper towels or a clean kitchen towel and sprinkle them with a few pinches of salt. Let them stand for 10 to 20 minutes to let some water be drawn out (you may want to cut back on the salt in the dressing slightly).