Loaded Vegan Italian Salad

Classic with a twist.

This Vegan Italian Salad is packed with vibrant colors and bold flavors while prioritizing healthy ingredients. With a base of crisp romaine and tossed in lemon oregano vinaigrette, this Italian salad is packed with the classic Italian salad ingredients you know and love – you can’t even tell it’s vegan! This salad is a gut-friendly lunch option that truly proves how satisfying plant based meals can be. Whether you’re prepping meals for the week or hosting an Italian-inspired dinner, this vegan Italian salad is going to be your new favorite recipe.

How to Make a Vegan Italian Salad:​

Fresh and Real Ingredients​

Eating a diverse range of plant-based foods is essential for maintaining a healthy gut, and this Vegan Italian Salad is a perfect example of how easy that can be. With ingredients like chickpeas, artichokes, and a mix of colorful vegetables, you’re not only getting a range of nutrients but also promoting a healthy and balanced gut microbiome. It is recommended to aim for 30 different plants a week, and this salad will help you reach that goal effortlessly.

Here are all of the ingredients used in this Vegan Italian Salad recipe:

• Romaine.
• Cherry Tomatoes.
• Kalamata Olives.
• Pepperoncini.
• Artichoke Hearts.
• Red Onion.
• Vegan Mozzarella.
• Basil.
• Chickpeas.
• Green Bell Pepper.
• Lemon Oregano Vinaigrette.

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Serving Suggestions

This salad is versatile enough to be served as a main dish or as a side. For a complete Italian-inspired meal, pair it with a bowl of minestrone soup or some vegan garlic bread. If you’re hosting a dinner, this salad will impress your guests with its colorful presentation and bold flavors. It’s also a great option for potlucks or picnics—just wait to toss everything together until right before serving to keep it fresh and crisp.

Frequently Asked Questions

1. Can I make this salad ahead of time?

 Yes, this salad is perfect for meal prep! Just keep the lettuce and the toppings separate until you’re ready to serve to avoid sogginess. The oregano vinaigrette can be stored in the fridge for up to a week.

2. What can I use instead of vegan mozzarella?

If you can’t find vegan mozzarella, you can substitute it with sliced avocado for a healthy fat or simply omit it if you prefer. Vegan feta or a sprinkle of nutritional yeast can also add a nice cheesy flavor.

3. Can I add protein to this salad?

Absolutely! While the chickpeas do provide some protein, you can also add air fried tofu, tempeh, or a chick’n substitute such as Abbot’s or Daring. 

4. How do I store leftovers?

I recommend storing the lettuce in it’s own container, the dressing in it’s own container, and the remaining toppings together. Mixing the lettuce will result in a soggy salad which we don’t want! If you’ve mixed the salad together and end up with leftovers, you can still store it, just try to eat it by the next day. To be honest, I don’t mind a slight sogginess but everyone is different.

{If you like this recipe you’ll love my MEDITERRANEAN PASTA SALAD and my EAT THE RAINBOW BOWL.}