This Shaved Summer Veggie Salad with Lemon Basil Dressing proves that the best salads don't have any lettuce in them. I personally love no lettuce salads as they don't get soggy or slimy even when left in the fridge for multiple days. This salad utilizes the best of summer produce including peppers, cucumbers, basil, carrots and fennel. Juicy chicken pack this salad with plenty of fiber and protein.
This salad has about 34 grams of protein and 8 grams of fiber - yum!
If you're a salad lover like my you need to try my steak and snap pea salad, green goddess chicken salad or my crispy smashed potato salad.
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Why you'll love this shaved cucumber, fennel and carrot salad
- Protein and fiber packed. Each serving has 34 grams of protein and 8 grams of fiber to help keep you satisfied.
- Loaded with texture. Crisp vegetables, crunchy chickpeas, pistachios, and tender chicken make every bite interesting.
- Fresh and flavorful. The homemade basil parmesan dressing is bright, herby, and slightly sweet from the honey.
- Great for meal prep. Since this salad has no lettuce it won't get soggy and will keep all week.
Ingredients
- Olive oil
- Lemon juice
- Garlic
- Fresh basil
- Honey
- Mustard
- Salt
- Black pepper
- Parmesan
- Chickpeas
- Garlic powder
- Onion powder
- Paprika
- Chicken breasts
- Pistachios
- Fennel
- Bell pepper
- Cucumber
- Carrots
See the recipe card for full information on ingredients and quantities.
Substitutions
- Chicken: Swap chicken breasts for any protein including tofu for a veg option. Pistachios: Use almonds, walnuts, or pumpkin seeds instead.
- Parmesan: Pecorino Romano works well in place of parmesan.
- Honey: Substitute maple syrup for a similar touch of sweetness.
Step-by-Step Instructions
Bake: Season chicken and chickpeas and bake.
Make dressing: Blend all dressing ingredients until smooth.
Assemble: Toss shaved vegetables, chicken, chickpeas, and pistachios with the dressing.
Storage instructions
Store leftovers in an airtight container in the fridge for up to 5 days.
Recipe Pro-Tips
Use a mandoline to slice the veggies. This ensure they will be both evenly and finely sliced.
Make sure the chickpeas are well drained and patted dry before roasting so they get extra crispy.
Recipe FAQS
Yes, this salad does not get soggy or slimy as it has no lettuce.
Yes! You could sub in tofu for the chicken.
Yes this salad is naturally gluten free.
Other salads to try
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Shaved Summer Veggie Salad with Lemon Basil Dressing
Equipment
Ingredients
Dressing
Chickpeas
- 1 can chickpeas - drained and patted dry
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
Chicken
- 1 ½ tablespoon olive oil
- ~1.25 lbs chicken breasts this was two breasts for me
- 1 ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Other ingredients
- ½ cup roughly chopped pistachios
- 1 bulb shaved fennel this was about 2 cups for me
- 1 shaved bell pepper about 1 cup pepper, any color works
- 1 medium shaved cucumber about 1 cup cucumber
- 1 medium shaved carrots about ½ cup carrots
Instructions
- Preheat oven to 425 degrees.
- Add chickpeas to a sheet pan and toss with olive oil and seasonings.Add chicken to the same sheet pan. Brush each side with olive oil and coat each side in seasoning.
- Bake chicken for 15-20 minutes, until a thermometer reads 165 degrees. Let cool and then shred with a stand/hand mixer or fork.Bake chickpeas for 30-35 minutes until crisp.
- Add all salad ingredients to a bowl including chicken and chickpeas. Toss with dressing. Divide out and serve.
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