Vegan Italian Chopped Salad with Zesty Vinaigrette

Easy Italian-style Chopped Salad with chickpeas, then tossed in a zesty homemade vinaigrette! A healthy mix of bold flavors. (Vegan, gluten-free, oil-free.)

This vegan Italian-style Chopped Salad is so flavorful. It's full of colorful, plant-based goodness and hearty chickpeas. Then it's tossed with a bold and zesty Italian-inspired dressing.

Plus it's also great made-ahead for picnics, potlucks, BBQ's, or take-along lunches. Simply store the dressing & salad separately until you're ready to serve (otherwise the romaine tends to get a little soggy).

Ingredients for Vegan Italian Salad

For this salad portion you will need:

• Romaine
• Garbanzo beans (chickpeas)
• Jarred artichoke hearts
• Roasted red pepper
• Carrot
• Red onion
• Kalamata olives
• Optional: tomato, cucumber, vegan provolone, pepperoncini

Ingredients for Dressing

For the zesty Italian-style dressing you will need:

• Red wine vinegar
• Vegetable broth (or water)
• Garlic
• Dijon mustard
• Dried oregano
• Dried basil
• Salt

Vegan Italian Chopped Salad with Zesty Vinaigrette

Flavor-packed Italian-style Chopped Salad with a zesty oil-free dressing! Plus bold flavors & a garbanzo bean boost.

5 from 3 votes

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Prep Time: 20 minutes

Total Time: 20 minutes

Author: Kaitlin - The Garden Grazer

Course: Salad

Cuisine: Gluten-Free, Italian-Inspired, Oil-Free, Vegan

Servings: 4

US CustomaryMetric

Ingredients

• 1 large head romaine
• 15 oz. can garbanzo beans
• 1 cup jarred artichoke hearts (about 8 hearts)
• 1 cup roasted red pepper (about 2 large peppers)
• 1 medium carrot
• 1/2 small red onion
• 1/2 cup pitted kalamata olives
• Other additions: tomatoes, cucumber, vegan provolone, pepperoncini

For the Zesty Italian Vinaigrette:

• 1/3 cup red wine vinegar
• 3 Tbsp. vegetable broth or water
• 1-2 cloves garlic (finely minced)
• 1 Tbsp. Dijon mustard
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/8 tsp. salt

Instructions

• Make the dressing: in a bowl combine all ingredients and whisk to combine. Add more salt, or pepper if desired. Set aside.
• Chop romaine and finely dice onion. Add to a large bowl.
• Remove excess liquid from artichoke hearts, roasted red pepper, olives, and chop. Add to bowl.
• Shred or shave carrot. Rinse and drain beans. Add both to bowl.
• Whisk dressing again and pour desired amount over salad (we usually use the entire dressing). Toss well to combine. *However if not serving immediately, see suggestions below.

Notes

Can serve 8 as a small side.

*Serving suggestions:

After dressing is mixed with entire salad, it’s best eaten within a day. (Otherwise it gets soggy.)

If you’re not sure if you’ll eat it all within a day, I suggest keeping salad and dressing separate and pour desired amount of dressing on a serving-by-serving basis.

To prepare ahead of time, simply store salad and dressing separately (each covered in the fridge) and combine before serving. If you have a little leftover dressing, it stores great covered in the fridge!

**Dressing note:

Since the dressing is oil-free, it runs a bit thinner. If you prefer a thicker dressing, feel free to add chia seeds or arrowroot powder to slightly thicken.

Once the dressing is added to the salad, the flavors should really pop. If it’s a little dull, simply add a touch of salt.

Nutrition Per Serving (Estimate)

Calories: 203kcalCarbohydrates: 23gProtein: 7gFat: 10gSaturated Fat: 1gPotassium: 307mgFiber: 8gSugar: 2gVitamin A: 3922IUVitamin C: 29mgCalcium: 102mgIron: 3mg

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If you're enjoying this Vegan Italian Salad, also check out:

• Asian Style Chopped Salad
• BBQ Chickpea Chopped Salad
• Mexican Quinoa Salad
• Southwestern Chopped Salad with Creamy Cilantro Lime Dressing

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