# Scoopable Salad

### Yields 5-6 servings

Truthfully, salads are so much easier when you can eat them with chips. All the components in this recipe are chopped into small enough pieces that when mixed together, can easily be scooped up with a tortilla chip, just like eating salsa or a dip. You get the satisfying crunch from all the veg, plus a little creaminess from the avocado and feta. It’s all tied together with our Mango Jalapeño Dressing to create a salad that you want to keep going back to.

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## Assembly

### **Step 1**  Combine all ingredients in a large bowl and serve with tortilla chips on the side for scooping.

## Ingredients

1. 5 cups Cabbage, chopped  
2. 1-2 Avocado, chopped  
3. 1 cup Cucumber, seeded, chopped  
4. ½ cup Canned corn, drained  
5. 1 cup Snap peas, sliced  
6. 1 can (13.5 oz) Chickpeas, drained, rinsed  
7. 1 can (13.5 oz) Cannelini beans, drained, rinsed  
8. ¾ cup Feta, crumbled  
9. ¼ cup Red onion, minced  
10. Salt and black pepper, to taste  
11. [Mango Jalapeño Dressing](/content/products/dressings/index.html)  
12. Tortilla chips

### Tags
- [easy](/content/recipes/tag/easy/index.html)  
- [quick](/content/recipes/tag/quick/index.html)  
- [lunch](/content/recipes/tag/lunch/index.html)  
- [dinner](/content/recipes/tag/dinner/index.html)  
- [salad](/content/recipes/tag/salad/index.html)  
- [appetizer](/content/recipes/tag/appetizer/index.html)  
- [dip](/content/recipes/tag/dip/index.html)  
- [chips](/content/recipes/tag/chips/index.html)  
- [vegetables](/content/recipes/tag/vegetables/index.html)  
- [plant based](/content/recipes/tag/plant+based/index.html)  
- [vegetarian](/content/recipes/tag/vegetarian/index.html)

Loritta Lin