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Pizza Night Salad

5 from 98 reader reviews
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
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Ingredients

Red Wine Vinegar & Thyme Dressing

  • ¼ cup red wine vinegar
  • 1 tablespoon fresh thyme leaves, minced
  • 1 tablespoon pepperoncini pepper brine
  • 1 tablespoon vegan mayonnaise
  • 2-3 teaspoons agave nectar/fine sugar/honey
  • ½ teaspoon Dijon mustard
  • ½ teaspoon Tamari soy sauce
  • 1 clove garlic, finely minced with a Microplane
  • sea salt and ground black pepper, to taste
  • 7 tablespoons olive oil

Salad

  • 1 cup cooked chickpeas
  • 1 cup cherry tomatoes, cut into quarters
  • ½ medium red onion, small dice (about ¾ cup diced red onion)
  • ½ English cucumber, small dice (about 1 cup diced cucumber)
  • ½ cup pepperoncini peppers, stems removed and chopped fine
  • ½ cup pitted olives, chopped fine
  • 2 sun dried tomatoes packed in oil, minced (about ⅓ cup minced sun dried tomato)
  • 2 romaine hearts, finely shredded (about 5-6 cups shredded romaine)
  • 1 small head radicchio, finely shredded (about 2-3 cups shredded radicchio)
  • vegan parmesan (optional)

Instructions

  • Make the dressing. In a sealable jar, combine the red wine vinegar, thyme, pepperoncini pepper brine, vegan mayonnaise, agave nectar, Dijon mustard, Tamari, garlic, salt, and pepper. Seal the lid on top of the jar and give it a good shake. Open up the jar and add the olive oil. Seal the lid back on and give it another shake. Set aside.
  • In a medium bowl, combine the chickpeas, cherry tomatoes, red onion, cucumber, pepperoncini peppers, olives, and sun dried tomatoes. Season this mixture with salt and pepper and toss with 3 tablespoons of the dressing.
  • Add the romaine, radicchio, and remaining dressing to a large serving bowl. Season with salt and pepper. Add ½ of the chickpea and vegetable mixture and toss to combine. Top the salad with the remaining chickpea and vegetable mixture, extra black pepper, and vegan "parmesan" if you like. Serve immediately.

Recipe Notes

  • I recommend a milder-tasting olive oil for the dressing here. Save your robust and peppery olive oil for something extra special!
  • I used chopped up Cerignola olives--any pitted olives that you love are great.
  • Use an extra romaine heart if radicchio is too bitter for your taste.
This pizza night salad is the perfect side to go with a pizza dinner. Finely chopped romaine, radicchio, cucumber, tomato, red onion, chickpeas, sun dried tomatoes, olives, and pepperoncini peppers are bathed in a robust red wine vinegar and thyme dressing. Ready in 30 minutes!