A hearty and filling Italian-inspired vegan chopped salad recipe with freshly chopped vegetables, dressed with an Italian vinaigrette and topped with a veggie patty - this salad won't leave you feeling hungry.
This vegan chopped salad is a great way to get your daily servings of veggies and still enjoy a tasty meal. With a few simple tips and tricks, you can create a vegan chopped salad that will tantalize your taste buds and satisfy your cravings.
With a few simple ingredients and some creativity, you can make a flavorful and unique chopped salad that is sure to impress. To make a vegan salad more filling it is key to add some plant-based protein or calorie-dense plant-based whole foods.
Ingredients
Here is what you will need to make this Italian-inspired vegan chopped salad:
- cucumber
- black olives
- red onion
- roasted artichokes
- heart of palm
- parsley
- chickpeas
- vegan feta or avocado
- cherry tomatoes
- radicchio
- spring mixed greens
- If some of these ingredients aren't available in your area substitute for the next best thing or simplify this recipe by omitting some vegetables.
To make this vegan chopped salad a well-rounded meal:
- plant-based protein, like a garden patty or blackened tofu
- level up with some vegan sauce, like kale cashew pesto or hummus
See the recipe card for quantities.
Instructions
How to make Italian vinaigrette dressing:
Making the dressing is simple, place all the ingredients in a jar with a tight-fitting lid and shake the jar until well combined.
Shake again before using.
How to make a vegan chopped salad with a garden patty:
Cut up all ingredients as recommended above or however preferred and add all the chopped vegetables (except the radicchio and spring mix) to a large bowl and toss with the dressing.
If you are not serving right away or making a batch salad for leftovers, keep the spring mix and radicchio separate for freshness so the lettuce does not wilt. When ready to serve add to the chopped vegetables.
Refrigerate the salad and dressing until ready to serve.
When ready to serve add the spring mix, radicchio, and more dressing (if desired).
Recipe
Italian-Inspired Vegan Chopped Salad Recipe
Ingredients
SALAD
- ½ cup cucumber sliced + quartered
- ½ cup pitted black olives
- 1 small red onion
- 1 cup roasted artichokes quartered
- 1 can heart of palm sliced
- 1 tbsp fresh parsley chopped
- 1 can chickpeas drained + rinsed
- ½ cup vegan feta or sub avocado
- 1 cup cherry tomatoes halved
- ½ head radicchio chopped
- mixed green spring mix
DRESSING
- ½ cup olive oil
- ¼ cup balsamic vinegar
- ¼ cup hummus
- 2 cloves garlic minced
- 1 tsp mustard
- 1 tsp dried oregano
- 1 tsp ground thyme
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
How to make Italian vinaigrette dressing:
- Making the dressing is simple, place all the ingredients in a jar with a tight-fitting lid and shake the jar until well combined.
- Shake again before using.
How to make a vegan chopped salad with a garden patty:
- Cut up all ingredients as recommended above or however preferred and add all the chopped vegetables (except the radicchio and spring mix) to a large bowl and toss with the dressing.
- If you are not serving right away or making a batch salad for leftovers, keep the spring mix and radicchio separate for freshness so the lettuce does not wilt. When ready to serve add to the chopped vegetables.
- Refrigerate the salad and dressing until ready to serve. When ready to serve add the spring mix, radicchio, and more dressing (if desired).
Notes
- If you are serving right away mix in the spring mix and radicchio. If saving for later, keep the softer ingredients like the spring mix and radicchio separate until ready to serve.
- Protein additions: blackened tofu, garden patty, tempeh, nuts, seeds (like hemp, sunflower, pumpkin).
- Yummy additions: avocado chunks, a scoop of pesto, or hummus.
More Vegan Salad Recipes
- A vegan kale taco salad packed with plant-based protein, black beans, smoky quinoa crumble, tortilla chips, pickled onions, and topped with chipotle crema.
- A healthy simple kale salad dressed with a lemon vinaigrette dressing. This salad can be enjoyed as a side salad or used as a base salad and dressed up with plant-based protein or in-season vegetables or fruit.
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