This Chopped Italian Salad is the loaded salad of your dreams, with romaine, chickpeas, fresh veggies, pickled peppers, olives, and vegan Parmesan cheese tossed in a zingy Italian salad dressing. Vegan and Gluten-Free, Oil-Free Option.
0 Make the Dressing: Add the olive oil, vinegar, lemon juice, mustard, garlic, oregano, salt, and black pepper to a small jar. Close the jar and shake vigorously, until the dressing is emulsified. Set aside.
1 Make the Salad: Add the lettuce to the base of a large bowl. Sprinkle the tomatoes, cucumbers, beans, bell pepper, onion, banana peppers or pepperoncini, olives, parsley, and Parmesan on top.
2 Mix: Pour the dressing over the salad and toss well with tongs, until everything is evenly mixed and coated with dressing. Add additional salt and pepper to taste, as necessary.
3 Serve: Divide between serving plates and serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
