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A large bowl of vegan Italian Chopped Salad with wooden utensils on the side

Vegan Italian Chopped Salad

Vegan Italian Chopped Salad is packed full of vibrant flavor and nutritious ingredients like lettuce, radicchio, tomatoes, chickpeas, and more! Then it's topped with an home-made Italian dressing. This salad gives you a burst of savory freshness with every bite. This vegan salad can be enjoyed as a side dish or as a lunch or light dinner.
Servings 4
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes

Ingredients
  

  • 1 15 oz. can chickpeas, drained and rinsed
  • 3 - 4 romaine hearts (or 2 heads of green leaf lettuce), halved and chopped (or torn into small pieces)
  • 1 cup radicchio, thinly sliced
  • 1 cup tomatoes, diced
  • 1 red onion, finely chopped
  • 1 large cucumber, diced
  • 2 ribs of celery, diced
  • 1 yellow bell pepper, (or red), diced
  • 1/2 cup artichoke hearts, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/8 cup fresh basil, chopped
  • 1/4 cup black or Kalamata olives, sliced or chopped (optional)
  • 1/2 cup thinly sliced pickled pepperoncini (optional)
  • 1/4 cup vegan parmesan cheese or nutritional flakes (optional)
  • 1/2 cup vegan mozzarella, diced (optional)
  • salt & pepper to taste

For the Italian vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons coconut vinegar (or use traditional red or white wine vinegar)
  • 1 - 2 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or agave
  • 1 teaspoon dried oregano
  • 1/8 teaspoon salt
  • pinch of red pepper flakes (optional)

Instructions
 

  • In a skillet over medium heat, sauté the chickpeas with a pinch of salt until they are slightly crispy. Set aside and let cool.
  • In a small bowl, whisk together the olive oil, vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper. Adjust the seasoning to taste.
  • In a large salad bowl, combine the chopped lettuce, sliced radicchio, chopped tomatoes, red onion, cucumber, celery, bell pepper, chopped olives, artichoke hearts, pepperoncini, fresh basil, and fresh parsley.
  • Toss the sautéed chickpeas, vegan parmesan or nutritional flakes, and diced mozzarella (if using) into the salad for an added crunch and protein.
  • Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
  • Divide the Italian Vegan Chopped Salad into serving bowls and enjoy!