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Vegan Italian Chopped Salad - This vegan Italian chopped salad is so delicious, fresh, satiating, nourishing and easy to make. It's ready in 15 minutes and a super healthy side dish. #vegan #glutenfree #simpleveganblog

Vegan Italian Chopped Salad

  • Author: Simple Vegan Blog
  • Prep: 15 mins
  • Total: 15 mins
  • 2-4 1x
  • Salad, Side dish
  • Vegan, Italian

Servings 2-4 1x

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This vegan Italian chopped salad is so delicious, fresh, satiating, nourishing and easy to make. It’s ready in 15 minutes and a super healthy side dish.

Ingredients

For the salad:

  • 10 sun-dried tomatoes
  • 3 ounces lettuce of any kind (85 g), chopped
  • 8 cherry tomatoes, chopped
  • 1 cup canned or cooked chickpeas (180 g)
  • 1/4 cup black olives (50 g)
  • 1/4 red onion (30 g), chopped
  • Vegan parmesan cheese to taste (optional)

For the dressing:

  • 2 tbsp extra virgin olive oil or 1 tbsp tahini + 1 tbsp water
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1/2 tsp dried oregano
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1 clove of garlic, minced

Instructions

  1. We prefer to rehydrate the sun-dried tomatoes soaking them in hot water for about 20 minutes or until they’re soft, but feel free to use sun-dried tomatoes in olive oil.
  2. To make the dressing just mix all the ingredients in a bowl until well combined.
  3. Add all the salad ingredients and the dressing to a large mixing bowl and mix until well combined. Serve immediately.
  4. Keep leftovers separately (undressed) in a sealed container in the fridge for up to 3 days.

Notes

  • Use any leafy greens, veggies, legumes, vinegar (or even lemon juice) or sweetener you have on hand.
  • Feel free to add some nutritional yeast instead of the vegan parmesan cheese.

Nutrition

  • Serving Size: 1/4 of the recipe without the vegan parmesan cheese
  • Calories: 212
  • Sugar: 12 g
  • Sodium: 599 mg
  • Fat: 9.9 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 28.9 g
  • Fiber: 6.6 g
  • Protein: 5.8 g