Step 1: Prepare the Vegetables 🥕
Wash and chop all the vegetables into bite-sized pieces. Begin by dicing the cucumber and bell pepper, halving the cherry tomatoes, and finely chopping the red onion. If using kale, remove the tough stems and chop the leaves into small, bite-sized pieces. Dice the avocado just before serving to prevent browning.

Step 2: Prepare the Protein 🍗🥩
If you’re adding protein to the salad, cook the chicken breast, bacon, or your preferred protein (like grilled tofu for a vegetarian option). Once cooked, dice or crumble the protein into small pieces. For chickpeas, simply drain and rinse them.

Step 3: Make the Dressing 🥄
In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, and honey. Season with salt and pepper to taste. Whisk or shake until the ingredients are fully combined and emulsified. For a creamier dressing, add a spoonful of Greek yogurt or mayonnaise.

Step 4: Assemble the Salad 🥗
In a large salad bowl, combine all the vegetables, protein, and any optional toppings (like feta, sunflower seeds, or olives). Drizzle the dressing over the top and toss everything together gently. Make sure the dressing coats all the ingredients evenly.

Step 5: Serve 🥳
Serve the salad immediately for the freshest flavor or refrigerate for up to 1 hour to let the flavors meld. This salad works well on its own or as a side dish to grilled meats or sandwiches. Enjoy your nutritious and delicious chopped salad!