Vegan Classic Italian Chopped Salad
 
 
This vegan take on a classic Italian chopped salad is a terrific option for a fresh and satisfying lunch or dinner when you’re short on time. It’s loaded with flavor and texture from a variety of vegetables, provides plenty of protein thanks to chickpeas, and it’s all tossed with a killer vinaigrette. You won’t miss the meat or dairy!
Author:
Recipe type: Salad
Cuisine: Modern Italian, Vegan, Grain-Free
Yield: 8 servings
Ingredients
  • Vinaigrette:
  • 60ml (¼ cup) red wine or sherry vinegar
  • 30 ml (2 Tbsp) fresh lemon juice
  • 12ml (2 ½ tsp) warm water
  • 4 tsp finely chopped fresh oregano (or 2 tsp dried oregano)
  • 2 small cloves garlic, grated or minced
  • 1 tsp Dijon mustard
  • 1 tsp organic cane sugar (or 1 drop liquid stevia)
  • 170ml (⅔ cup) fruity extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Salad:
  • 3 oz (½ small) red onion, thinly sliced
  • 1 large head (16-18 oz) romaine lettuce, washed & chopped
  • 1 small head (5-6 oz) radicchio or treviso, washed & chopped
  • 2 (14-oz) cans artichoke hearts packed in water, drained and chopped
  • 1lb cherry tomatoes, halved
  • 2 whole roasted bell peppers, seeded and cut into thin strips
  • 6-8 whole pepperoncini¹, stemmed and cut into thin slices
  • 2 stalks celery, thinly sliced
  • 2 Persian cucumbers (3-4 oz each) , quartered lengthwise and chopped
  • 2 (14 oz each) cans chickpeas, rinsed and drained
  • 3 oz (½ cup) mixed pitted olives, sliced
  • 3 oz (½ cup) shaved vegan parmesan²
  • 2 Tbsp chopped fresh basil
Procedure
  1. Make vinaigrette: In a medium bowl, whisk together vinegar, lemon juice, water, oregano, garlic, mustard, and sugar. While whisking, slowly drizzle in olive oil in a steady stream until incorporated. Whisk in ¼ tsp salt and 2-3 grinds pepper; taste and add more salt or pepper if desired.
  2. Prep salad: Place onion slices in a small bowl, cover with ice cold water, and set aside to soak while you prep the other ingredients.
  3. Assemble and serve: Drain onion, rinse with fresh water, and pat dry. Add to a large bowl with remaining ingredients, and toss to combine. Drizzle in about ½ cup dressing and toss again. Taste and add more dressing or salt and pepper if desired.
Notes
¹Most jarred pepperoncini contains artificial colors and sulfites (for preservation), which I'm not crazy about consuming. I recommend Jeff's Naturals or Divina if you can find either of them.

²I use Violife "Just Like Parmesan" for shaving or grating.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/vegan-classic-italian-chopped-salad/