Vegan Italian Chopped Salad with Zesty Vinaigrette

Vegan, gluten-free, oil-free

Makes about 4 servings (or 8 as a side)


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 Bold & 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 immediately serving see tips below:

*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.

From The Garden Grazer