Italian Chopped Salad
This easy Italian chopped salad is loaded with romaine, tomatoes, chickpeas, mozzarella, and pepperoncini peppers, all tossed in a homemade Italian dressing. It’s vegetarian, fresh, and easy to make vegan!
Servings: 6
Ingredients
- 1 heart of romaine lettuce about 3-4 cups, finely chopped
- 2 cups green cabbage finely chopped
- 1 15 ounce can chickpeas drained and rinsed
- ½ cup chopped mozzarella cheese ¼ inch chunks
- 3 mini cucumbers about 1 ½ cups, chopped
- 1 cup fresh parsley chopped
- ½ red onion finely chopped (about 1 cup)
- 1 cup cherry tomatoes chopped
- ⅓ cup Pepperoncini peppers drained well and finely chopped
- Dried oregano for serving
- Italian Dressing
Instructions
- Whisk together all ingredients in a small bowl until combined. Or add all ingredients into a mason jar and shake to combine. Taste and add more salt and pepper if needed.
- Place romaine in a large mixing bowl, top with cabbage, chickpeas, mozzarella, cucumbers, parsley, red onion, cherry tomatoes and pepperoncini peppers.
- Portion salad into bowls for serving. You can drizzle the dressing over the salad (start with half and add more as desired), taste and add more dressing if desired. Season with additional salt and pepper, to taste. Sprinkle with oregano and serve.
Notes
- If you don’t have the ingredients on hand for this homemade dressing, you can also use your favorite store-bought dressing. This Primal Kitchen Italian Vinaigrette would be my first pick for a store-bought option. It's sugar-free, dairy-free and is made with avocado oil instead of canola or vegetable oil.
Nutrition
Serving: 1/6 salad w/ 2 Tbsp Italian Dressing | Calories: 218kcal | Carbohydrates: 19g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 370mg | Potassium: 419mg | Fiber: 5g | Sugar: 5g