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Pizza Night Salad Recipe with Chickpeas and Veggies

Pizza Night Salad Recipe with Chickpeas and Veggies

This Pizza Night Salad Recipe with Chickpeas and Veggies is refreshing, easy to make, and a crowd-pleaser for your weekend dinner.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: LUNCH RECIPES
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 0.25 cups red wine vinegar adds a tangy kick that brightens the salad
  • 1 tablespoon fresh thyme leaves, minced brings an aromatic flavor that complements the veggies
  • 1 tablespoon pepperoncini pepper brine infuses a zesty tang reminiscent of pizza night
  • 1 tablespoon vegan mayonnaise offers a creamy texture without dairy
  • 2-3 teaspoons agave nectar/fine sugar/honey balances the acidity of the vinegar with a hint of sweetness
  • 0.5 teaspoons Dijon mustard adds depth and a subtle spiciness
  • 0.5 teaspoons Tamari soy sauce enhances the umami flavor while being gluten-free
  • 1 clove garlic, finely minced introduces a robust flavor that elevates the dressing
  • sea salt to taste, essential for amplifying all the flavors
  • ground black pepper to taste, brings a bit of warmth and spice
  • 7 tablespoons olive oil helps to emulsify the dressing and provides richness
Salad
  • 1 cup cooked chickpeas a fantastic source of protein that adds heartiness
  • 1 cup cherry tomatoes, cut into quarters bursts of sweetness that add color and flavor
  • 0.5 medium red onion, small dice provides a sharp bite and crunch
  • 0.5 English cucumber small dice refreshing and crunchy addition
  • 0.5 cup pepperoncini peppers, chopped fine adds a spicy kick reminiscent of pizza flavors
  • 0.5 cup pitted olives, chopped fine salty and savory, perfect for a Mediterranean touch
  • 2 sun dried tomatoes packed in oil, minced intense flavor that deepens the salad's taste
  • 2 romaine hearts finely shredded provides a crunchy base that holds everything together
  • 1 small head radicchio, finely shredded adds a beautiful color and a slight bitterness
  • vegan 'parmesan' for serving, optional

Equipment

  • Large Bowl
  • Whisk
  • Serving platter

Method
 

How to Make Pizza Night Salad
  1. In a large bowl, mix together red wine vinegar, fresh thyme, pepperoncini brine, vegan mayonnaise, agave nectar (or sugar/honey), Dijon mustard, Tamari soy sauce, minced garlic, sea salt, and black pepper. Whisk until well blended.
  2. Gradually pour in the olive oil while whisking continuously to create a beautifully emulsified dressing that’s creamy and smooth.
  3. In another bowl, toss together the chickpeas, cherry tomatoes, red onion, cucumber, pepperoncini peppers, olives, sun dried tomatoes, romaine hearts, and radicchio until everything is evenly distributed and colorful.
  4. Drizzle the prepared dressing over the salad mix and gently toss to ensure every bite is coated in that flavorful goodness.
  5. Transfer to a serving platter and garnish with optional vegan 'parmesan' for a delightful finishing touch. Enjoy!

Nutrition

Serving: 1plateCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 400mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For a complete pizza-inspired meal, serve with crusty bread.

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