Vegan Italian Chopped Salad
This colorful simple vegan Italian chopped salad made with romaine, chickpeas, chopped veggies, olives, and vegan deli meat is perfect for serving with pizza, lasagna, and more.
Servings: 5 salads
Calories: 381kcal
Ingredients
For the Dressing:
- 1/3 cup olive oil
- 1/4 cup white vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 dash red pepper flakes
Salad Ingredients:
- 1 head romaine lettuce, chopped
- 1 can (15.5 oz) chickpeas, drained and rinsed
- 1/2 cup halved cherry tomatoes
- 1/3 cup quartered cucumber
- 1/3 cup chopped bell pepper
- 1/3 cup sliced pepperoncini peppers
- 1/4 cup chopped red onion
- 1/4 cup chopped kalamata olives
- 6 slices vegan deli meat, chopped
- 3.5 oz vegan cheese, cubed
Instructions
- Add all of the dressing ingredients to a salad jar and screw on lid. Shake vigorously to combine.
- To make the salad, add the lettuce to a large bowl and top with chopped vegetables. Pour dressing over top of the salad and toss to combine.
Video
Notes
- White Vinegar Swap: you can also use red wine vinegar if you prefer.
- Like a sweeter dressing? Add 1-2 teaspoons of maple syrup to the dressing and shake to combine.
- Take the bite out of red onions: Sometimes red onion can be overpowering in salads. To take some of the bite out, let your chopped red onion sit in a bowl of ice cold water for 10-20 minutes while you chop the other salad veggies, then strain and use. It will be so much milder!
Nutrition
Serving: 1salad | Calories: 381kcal | Carbohydrates: 33g | Protein: 12g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 451mg | Potassium: 413mg | Fiber: 9g | Sugar: 6g | Vitamin A: 969IU | Vitamin C: 27mg | Calcium: 78mg | Iron: 5mg