Vegan Classic Italian Salad
Elevate your plant-based meals with this vibrant Vegan Classic Italian Salad, a fresh and satisfying take on a Mediterranean classic. Crisp romaine lettuce forms the perfect base, topped with juicy cherry tomatoes, crunchy cucumber, tangy red onion, and briny Kalamata olives. Protein-packed chickpeas add heartiness, while a zesty homemade dressing made with extra virgin olive oil, red wine vinegar, lemon juice, and a hint of garlic ties everything together. This no-cook, 15-minute recipe is as easy as it is flavorful, making it ideal for weeknight dinners, meal prep, or an elegant appetizer. Perfectly balanced and completely dairy-free, this vegan Italian salad is sure to become a go-to favorite for healthy eating enthusiasts!
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 200 grams Cherry tomatoes
- 1 large Cucumber
- 0.5 medium Red onion
- 80 grams Kalamata olives
- 400 grams Canned chickpeas
- 60 ml Extra virgin olive oil
- 30 ml Red wine vinegar
- 15 ml Lemon juice
- 1 teaspoon Dried oregano
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the vegetables. Wash and dry the romaine lettuce, then chop it into bite-sized pieces and place in a large salad bowl.
Rinse the cherry tomatoes and slice them in half, then add to the bowl with the lettuce.
Peel the cucumber if desired, slice it in half lengthwise, and then cut into thin half-moons. Add to the salad bowl.
Thinly slice the red onion and add it to the mix.
Drain the canned chickpeas and rinse thoroughly under cold water. Add them to the salad bowl.
Pit and halve the Kalamata olives, if they are not already pitted, and incorporate them into the salad.
Now, prepare the dressing. In a small bowl, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, and dried oregano.
Finely mince the garlic clove and add it to the dressing mixture.
Season the dressing with salt and black pepper, then whisk everything together until emulsified.
Pour the dressing over the salad ingredients in the bowl.
Gently toss the salad until all the ingredients are well-coated with the dressing.
Serve immediately or refrigerate for up to an hour to allow the flavors to meld more deeply.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3447 mg | 150% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 31.9 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3063 mg | 65% | |
*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.
