Yields:
4 serving(s)
Total Time:
40 mins
Jump to recipeIf, like us, you can’t resist a good olive bar, this recipe was made for you. Perfect as a main and even better paired with Vegan Pizza, this zesty, crunchy salad is an Italian flavor bomb.
Want more vegan recipes? Check out our new vegan dinners cookbook!
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Ingredients
FOR THE DRESSING
- 1/3 cup
extra-virgin olive oil
- 3 Tbsp.
white wine vinegar
- 1 1/2 tsp.
Italian seasoning
- 1
small garlic clove, finely grated or minced
Pinch of red pepper flakes
Kosher salt
Freshly ground black pepper
FOR THE SALAD
- 1
(15.5-ounce) can chickpeas, drained and rinsed
- 2 Tbsp.
chopped fresh basil leaves, plus more leaves torn for serving
- 3/4 tsp.
sweet paprika
Kosher salt
Freshly ground black pepper
- 1
large head romaine lettuce, chopped (9 oz.)
- 1 cup
canned artichoke hearts, drained and quartered
- 3/4 cup
cherry tomatoes, halved, quartered if large
- 1/2 cup
pitted Kalamata olives, sliced
- 1/4 cup
sliced pepperoncini peppers
- 1/2
small red onion, thinly sliced
- 1/2
orange bell pepper, seeded, stemmed, and diced (¾ cup)
Directions
- Step 1Make dressing: In a medium jar with a tight-fitting lid, combine dressing ingredients. Season with salt and pepper. Shake until well combined.
- Step 2Make salad: In a medium bowl, toss chickpeas with basil and paprika; season with salt and pepper. Fill a large serving bowl with the romaine. Pile chickpeas in center of the lettuce. Arrange artichoke hearts, tomatoes, olives, pepperoncini, red onion, and bell pepper around chickpeas.
- Step 3Shake dressing to combine and pour over top of salad.
- Step 4Garnish with torn basil. Toss just before serving.
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