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–+ servings
Vibrant Vegan Chopped Italian Salad

Brighten Your Day with Vibrant Vegan Chopped Italian Salad

This Vibrant Vegan Chopped Italian Salad is a fresh, colorful, and nutritious option for lunch or dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Hearts of Romaine Substitution: Any leafy greens such as kale.
  • 1 cup Radicchio Substitution: Endive or purple cabbage.
  • 1 can Chickpeas Substitution: Any plant protein, such as tofu or tempeh.
  • 1 cup Cherry Tomatoes Substitution: Diced regular tomatoes or roasted red peppers.
  • 1 cup Cucumber Substitution: Zucchini or bell peppers.
  • 1 medium Red Onion Substitution: Green onions or scallions.
  • 1/2 cup Olives Substitution: Capers or pickles.
  • 1/4 cup Pepperoncini Substitution: Any mild pickled pepper.
  • to taste Cracked Black Pepper Adjust according to preference.
  • optional Vegan Parmesan Substitution: Nutritional yeast for a similar taste.
For the Dressing
  • 1/4 cup Tahini or Cashew Butter Substitution: Sunflower seed butter or Greek yogurt (non-vegan).
  • 2 tablespoons Lemon Juice Substitution: Lime juice or apple cider vinegar.
  • 1 tablespoon Maple Syrup Substitution: Agave nectar or date syrup.
  • 2 tablespoons Red Wine Vinegar Substitution: Balsamic vinegar or white vinegar.
  • 1 teaspoon Italian Seasoning Substitution: A mix of dried herbs like oregano and basil.
  • 1/2 teaspoon Garlic Powder Use fresh garlic for a stronger taste.
  • 1/2 teaspoon Onion Powder Use fresh onion for a stronger taste.
  • 1/4 cup Water Add gradually until you reach the perfect thickness.
  • to taste Salt and Pepper Adjust based on preference.

Equipment

  • Mixing Bowl
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, tear the hearts of romaine and radicchio into bite-sized pieces. Add chickpeas, halved cherry tomatoes, diced cucumber, minced red onion, sliced olives, and thinly sliced pepperoncini. Toss together for 1-2 minutes.
  2. In a medium-sized bowl, combine tahini, lemon juice, maple syrup, red wine vinegar, and Italian seasoning. Add garlic and onion powders. Whisk for 1-2 minutes until fully combined.
  3. Gradually add water, one tablespoon at a time, whisking until you achieve a creamy yet pourable consistency. Season with salt and cracked black pepper to taste.
  4. Pour the dressing over the salad mixture and toss gently until all ingredients are coated. Serve immediately.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Use the freshest vegetables possible for the best taste. Add dressing just before serving to maintain salad crispiness.

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