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–+ servings

Chopped Italian Salad with Chickpeas

Serving Size: 10
This delicious side dish pairs nicely with Spinach Lasagna or Polenta with Zucchini and Tomatoes

Recipe by: Jenn Tidwell

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time15 minutes
Recipe Serving Size10

Cooking Tools Required

Cutting board, Mixing bowls, Sharp Knives, Whisk

Ingredients

  • 1 cup sun-dried tomatoes in olive oil sliced
  • 1 pound fresh spinach chopped
  • 1 1/2 ounce cherry tomato chopped
  • 16 ounce canned chickpeas drained
  • 1 cup olives pitted
  • 3/4 cup red onion slivered
  • vegan parmesan cheese optional

Dressing

  • 12 tablespoon extra virgin olive oil or 2 tbsp tahini + 2 tbsp water
  • 2 tablespoon yellow mustard
  • 4 tablespoon apple cider vinegar
  • 2 tablespoon maple syrup
  • 1 teaspoon dry oregano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 clove garlic minced

Instructions

  • We prefer to rehydrate the sun-dried tomatoes soaking them in hot water for about 20 minutes or until they’re soft, but feel free to use sun-dried tomatoes in olive oil.
  • To make the dressing just mix all the ingredients in a bowl until well combined.
  • Add all the salad ingredients and the dressing to a large mixing bowl and mix until well combined. Serve immediately.
Reheating Instructions
n/a

Nutrition

Calories: 186kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 351mg | Potassium: 739mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4430IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 3mg