Vegan Classic Antipasto Salad
Bright, vibrant, and brimming with Mediterranean flavors, this Vegan Classic Antipasto Salad is a stunning plant-based take on the traditional Italian favorite. Packed with hearty chickpeas, juicy cherry tomatoes, briny kalamata olives, tangy artichoke hearts, and smoky roasted red peppers, this salad offers a medley of textures and tastes in every bite. Creamy vegan mozzarella adds indulgent richness, while fresh baby spinach provides a nutritious base. Tossed in a zesty homemade dressing of extra virgin olive oil, balsamic vinegar, and a hint of garlic and oregano, this no-cook dish is effortlessly easy to prepare in just 15 minutes. Perfect as a refreshing appetizer, side, or light meal, this vegan antipasto salad is a must-try for anyone craving Mediterranean-inspired, dairy-free perfection!
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Recipe Information
Ingredients
- 1 cup cherry tomatoes
- 0.5 cup kalamata olives
- 0.5 cup artichoke hearts
- 0.5 cup roasted red peppers
- 0.5 cup vegan mozzarella cheese
- 1 cup canned chickpeas
- 2 cups baby spinach
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
1. Begin by rinsing the cherry tomatoes and slicing them in half. Slice the kalamata olives and chop the artichoke hearts and roasted red peppers into bite-sized pieces.
2. Drain and rinse the canned chickpeas thoroughly to remove any excess sodium and set them aside.
3. In a large mixing bowl, combine the halved cherry tomatoes, sliced kalamata olives, chopped artichoke hearts, roasted red peppers, chickpeas, and vegan mozzarella cheese.
4. Add the baby spinach to the bowl and gently toss all the ingredients to evenly distribute the vegetables and chickpeas.
5. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, lemon juice, dried oregano, garlic powder, salt, and black pepper to make the dressing.
6. Pour the dressing over the salad and use salad tongs or clean hands to mix everything until the dressing is well integrated with the salad ingredients.
7. Allow the salad to marinate for at least 10 minutes to enhance the flavors before serving.
8. Serve the Vegan Classic Antipasto Salad chilled or at room temperature, as an appetizer or a light meal.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4274 mg | 186% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 16.0 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 974 mg | 75% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1325 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
