Zesty Vegan Italian Chopped Salad
Author -Yields: 4 servings
Ingredients
- 6 cups chopped iceberg or romaine lettuce (I like to use a combination of both)
- 2 cups chopped radicchio leaves (or another chicory)
- 1 1/2 cups halved cherry or grape tomatoes
- 1 cup (packed) julienned sun-dried tomatoes (oil-packed or ready-to-eat)
- 1 cup thinly sliced banana peppers (substitute pepperoncini for more heat)
- 1 1/2 cups cooked chickpeas (240g, or one 15-ounce / 425g can)
- 1 cup peeled and diced cucumber
- 1/4 cup diced red onion (substitute a packed 1/4 cup quick pickled onion)
- 1 batch vegan Italian dressing
- 2 tablespoons cashew parmesan cheese (more to taste)
- Crushed red pepper flakes (optional and to taste; substitute freshly ground black pepper for less heat)
Instructions
- Place all salad ingredients in a large mixing bowl. Pour 1/2 cup of dressing over the salad and add the cashew parmesan cheese. Mix the salad well.
- Taste the salad and adjust the salt and add crushed pepper flakes as needed. Add additional dressing and/or cashew parmesan cheese as needed, too. Toss the salad again. Serve right away or store in an airtight container in the fridge for up to 2 days.