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–+ servings

Italian Chopped Salad (Vegan & Oil-Free)

A bowl of Italian chopped salad.
This vegan Italian chopped salad is made with crisp vegetables, chickpeas, and a zesty oil-free Italian dressing that’s full of classic flavor. It’s a fresh, healthy take on the traditional Italian chopped salad. Enjoy as a light meal or an easy side dish that everyone will enjoy.
Plant Based Paradise
Prep Time 15 minutes
Total Time 15 minutes
Serving Size 4

Equipment

  • cutting board
  • sharp knife
  • measuring cups and spoons
  • small bowl
  • whisk or fork
  • large bowl

Ingredients

Italian Dressing

  • 2 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice (juice of about ½ a medium lemon)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon nutritional yeast
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon maple syrup
  • ½ teaspoon garlic powder
  • freshly ground black pepper to taste

Salad

  • 2 medium heads romaine lettuce (about 8 ounces) rinsed, dried, and chopped
  • 1 (15.5-ounce) can chickpeas rinsed and drained
  • 1½ cups grape or cherry tomatoes halved or quartered
  • ¾ cup English cucumber diced
  • ¾ cup red, orange, or yellow bell pepper (or 3 to 4 mini sweet peppers) diced
  • ¾ cup artichoke hearts quartered
  • ¼ cup red onion finely diced
  • ¼ cup pepperoncini thinly sliced
US Customary - Metric

Instructions

  • Make the Italian dressing by whisking the dressing ingredients in a small bowl until combined.
  • Add all of the salad ingredients to a large bowl.
  • Pour the Italian dressing over the salad.
  • Toss and serve immediately.

Notes

  • This salad is best enjoyed fresh, but if prepping ahead, store the dressing and salad in separate airtight containers in the fridge for 3 to 4 days. Add the dressing just before serving.