You know that addictive salad that you just *cannot* stop eating? The one so loaded with flavor and texture that every bite is kinda different, yet equally as delicious as the last? This Vegan Classic Italian Chopped Salad is it. Inspired by the one you typically find at an Italian restaurant, this version forgoes the meat and the dairy-based cheese, but you won’t miss any of that! With crisp lettuces, briny olives, sweet tomatoes and roasted peppers, crunchy cucumbers and celery, meaty chickpeas, nutty shaved vegan cheese, and a nice punch from pepperoncini and red onion, this baby has everything you want in a salad. A fabulous savory vinaigrette and some fresh basil tie it all together for a light and satisfying vegan meal.
This is one of those rare occasions where I recommend using multiple prepared/packaged ingredients. I do prefer to roast my own bell peppers, but feel free to substitute jarred ones for your salad. Use canned chickpeas too, as long as they don’t give you digestive issues. Obviously the olives and pepperoncini come from a jar as well, and the vegan Parm comes from a package (see my recipe notes regarding the pepperoncini and cheese). Take a few minutes to make the vinaigrette and chop up all the other ingredients while the onion soaks, and you’ll have this gorgeous salad on the table in no time. Whether you’re scrambling to make dinner on a busy weeknight, or need a quick and easy light meal to feed a crowd on a hot day, this chopped salad is the winning recipe.
That’s all I’ve got for this one, it’s pretty self-explanatory. Now go make your salad!
- 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
- 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.
- 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.
- 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.
²I use Violife "Just Like Parmesan" for shaving or grating.
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