Vegan Italian Salad
A vibrant Vegan Italian Salad packed with gut-friendly ingredients like chickpeas, artichokes, and vegan mozzarella. Perfect for meal prep!
Ingredients
Salad
- 3 heads Romaine, finely chopped
- 1.5 cups Cherry Tomatoes, quartered
- ½ cup Kalamata Olives, sliced
- ½ cup Pepperoncini
- ½ Red Onion, finely sliced
- 6 Large Basil Leaves, finely chopped
- 2 cans Chickpeas, drained and rinsed
- 1 Green Bell Pepper, diced
Dressing
- ½ Lemon, juice from
- ¼ cup Olive Oil
- 2 tbsp Red Wine Vinegar
- 1 tsp Dijon Mustard
- 1 tsp Dried Oregano
- ½ tsp Garlic Powder
- pinch Sea Salt
- dash Black Pepper
Instructions
- First, prep your dressing. Add all of the ingredients to a bowl and whisk to combine. Toss into the salad if enjoying on the spot, or store in the fridge if meal prepping. Do NOT toss until you're ready to eat or it will result in a soggy salad!
- Next, chop your lettuce and wash/dry well in a salad spinner. If you're meal prepping, store your chopped lettuce as is away from the toppings. Again, this is to avoid a soggy salad.
- Now prep all of your ingredients. Quarter your cherry tomatoes, drain the rinse the chickpeas, chop the basil leaves, etc. If prepping the salad for later, you can store all of the toppings - chickpeas, green bell pepper, cherry tomatoes, olives, pepperoncini, red onion, and basil - in an airtight container in the fridge.
- If enjoying the salad on the spot, arrange all of your ingredients in a large bowl and start with a quick splash of dressing. Toss your salad and add more dressing as needed. Less is more! You can always add more dressing, but you can't remove dressing so be careful.
- Enjoy as is, or serve a smaller portion with protein of choice.