Vegetarian Italian Chopped Salad – Easy Recipes for Fresh Flavor
This vibrant vegetarian Italian chopped salad is packed with flavor and comes together in minutes.
Servings: 4 servings
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 medium red onion, thinly sliced
- 1/2 teaspoon kosher salt, divided
- 1 large head romaine lettuce, chopped
- 1 (12-ounce) jar marinated artichoke hearts, drained and chopped
- 1/2 cup sliced pepperoncini
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
Instructions
- Place chickpeas and red onions in a bowl. Sprinkle with 1/4 teaspoon salt and toss. Let sit for 10 minutes.
- Meanwhile, prep the romaine, artichoke hearts, pepperoncini, olives, and sun-dried tomatoes.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, pepper, and remaining 1/4 teaspoon salt.
- Combine all salad ingredients in a large bowl. Pour the dressing over and toss well to coat.
- Serve immediately or refrigerate for up to a day. Toss again before serving.