| OWL Venice

Spring Chopped Salad

Servings: 4 servings  |  Total Time: 30 minutes

With watermelon radish, chickpeas, romaine, soft herbs, vegan feta and an creamy avocado oil herb dressing 


Spring Chopped Salad Ingredients



  • 2 heads romaine lettuce
  • 1 avocado
  • 1 can (16oz) chickpeas
  • 2 tbsp olive oil
  • 1 tsp dried coriander
  • 2 watermelon radishes
  • ⅓ cup roughly chopped dill
  • ⅓ cup vegan feta cheese


  • ½ lemon, juiced
  • ¼ cup avocado oil mayo
  • 3 tbsp freshly minced parsley
  • Sea salt and freshly ground pepper to taste


Spring Chopped Salad + Dressing


  1. Preheat the oven to 425 F. Drain the chickpeas from the can. Pat dry with paper towels. Add the chickpeas to a roasting pan and drizzle with olive, season with coriander and salt and pepper. Roast for 25-30 minutes.
  2. Prepare the salad by washing all of the vegetables. Chop the romaine lettuce heads into thicker shreds and add to a large salad bowl. Add the sliced radishes, dill, avocado and vegan feta cheese to the bowl as well.
  3. Once the chickpeas are done roasting, let cool and then add on top of the salad.
  4. Make the dressing by whisking together the avocado oil mayo, lemon juice and sea salt + pepper. Drizzle on top of the salad and toss. Serve it up with freshly ground pepper.

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.