Best Vegetable Chopper for Meal Prep
Put your new vegetable chopper to work with this ultra-efficient, perfectly uniform chopped salad designed to stay crisp in the fridge all week.
Ingredients
Salad Base
- 1 large English cucumber Halved lengthwise before chopping
- 1 medium Red bell pepper Seeded and quartered
- 0.5 medium Red onion Peeled
- 1 cup Cherry tomatoes Use the slicing insert rather than the dicer
- 1 can Chickpeas Rinsed and drained (do not chop)
Dressing
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt To taste
Instructions
- Prepare your produce by washing thoroughly and cutting them into large chunks that fit the blade area of your chopper.
- Using the medium dicing blade, press the cucumber, bell pepper, and red onion through the chopper directly into the catch tray.
- Transfer the diced vegetables into a large mixing bowl and add the drained chickpeas.
- In a small jar, shake together the olive oil, red wine vinegar, oregano, and salt until emulsified.
- Pour the dressing over the chopped vegetables and toss until everything is evenly coated. Portion into your glass containers for the week.
Notes
Expert Tip: If you are prepping this for more than 3 days out, keep the dressing in separate small containers and toss immediately before eating to maintain maximum crunch.