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–+ servings
Vibrant Vegan Chopped Italian Salad

Vibrant Vegan Chopped Italian Salad That Dances on Your Taste Buds

This Vibrant Vegan Chopped Italian Salad combines fresh veggies and a creamy oil-free dressing for a quick and healthy meal.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Hearts of Romaine Provides a crisp base; substitute with any leafy green.
  • 1 cup Radicchio Offers a slight bitterness and vibrant color; can replace with red cabbage.
  • 1 can Chickpeas Rinsed and drained; adds protein and substance.
  • 1 cup Cherry Tomatoes Halved for sweetness and acidity; any diced tomato can be used.
  • 1 cup Cucumber Diced; adds freshness and crunch.
  • 1/4 cup Red Onion Thinly sliced for sharpness and color.
  • 1/2 cup Olives Any type of pitted olive is suitable.
  • 1/4 cup Pepperoncini Sliced; adds spice and tang.
  • to taste Cracked Black Pepper Enhances overall flavor; optional.
  • 1/4 cup Vegan Parmesan Optional finishing touch for creaminess.
For the Dressing
  • 1/4 cup Tahini or Cashew Butter Provides creaminess; almond butter can be a substitute.
  • 2 tablespoons Lemon Juice Adds brightness; vinegar could be an alternative.
  • 1 tablespoon Maple Syrup For a touch of sweetness.
  • 2 tablespoons Red Wine Vinegar Contributes tanginess.
  • 1 teaspoon Italian Seasoning Provides herbal flavor.
  • 1/2 teaspoon Garlic Powder Adds depth.
  • 1/2 teaspoon Onion Powder Enhances savory notes; skip if not available.
  • to adjust tablespoons Water To thin out dressing to preferred consistency.
  • to taste Salt and Pepper For final seasoning; adjust to taste.

Equipment

  • Mixing bowl
  • small bowl
  • Whisk
  • salad tongs

Method
 

Step-by-Step Instructions
  1. Begin by creating a harmonious base for your Vibrant Vegan Chopped Italian Salad. In a large mixing bowl, roughly chop the hearts of romaine and radicchio into bite-sized pieces. Next, rinse and drain a can of chickpeas, then add them to the bowl. Follow this by halving the cherry tomatoes, dicing the cucumber, and thinly slicing the red onion, olives, and pepperoncini. Everything should be colorful and ready!
  2. In a separate small bowl, whisk together tahini (or cashew butter) with fresh lemon juice, maple syrup, and red wine vinegar. Sprinkle in the Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper. Whisk together until smooth and creamy.
  3. Gradually stir in water, one tablespoon at a time, until you achieve your desired dressing consistency; it should be pourable but still thick enough to coat the veggies nicely.
  4. Pour the dressing over the prepared salad in the large bowl. Toss gently to coat all ingredients evenly.
  5. Serve immediately or chill in the refrigerator for about 15-30 minutes before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 20gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 300mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

For best results, prepare the salad fresh and dress it just before serving.

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