Vegan Italian Chopped Salad in a bowl with wooden utensils
5 from 3 votes

Vegan Italian Chopped Salad with Zesty Vinaigrette

Flavor-packed Vegan Italian Chopped Salad with a zesty homemade vinaigrette! Healthy mix of bold flavors & a garbanzo bean boost! (Oil-free)
Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 4


  • 1 large head romaine
  • 15 oz. can garbanzo beans
  • 1 cup 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 oil-free 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


  • 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 about the whole dressing amount.).
  • Toss well to combine. *OR if not serving immediately, see tips below:


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.


Calories: 202kcal | Carbohydrates: 23g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Potassium: 306mg | Fiber: 8g | Sugar: 2g | Vitamin A: 3920IU | Vitamin C: 29.2mg | Calcium: 102mg | Iron: 3.1mg