Vegetarian Italian Chopped Salad Recipe

Vegetarian Italian Chopped Salad Recipe

How To Make Vegetarian Italian Chopped Salad

This Italian chopped salad is vegetarian, but can easily be made vegan. Enjoy the mix of fresh greens, tomatoes, and herbs with Italian vinaigrette.

Preparation: 20 minutes
Total: 20 minutes



For Salad:

  • 10ozromaine lettuce,chopped, about 2 medium or 3 small heads
  • ½head of radicchio,medium, finely chopped about 2 cups
  • ½red onion,medium, chopped about 1 cup
  • 2ribscelery,chopped
  • 1pintcherry tomatoes,thinly sliced
  • cuppickled pepperoncini peppers,stemmed and thinly sliced
  • cupoil-packed sun-dried tomatoes,rinsed and roughly chopped
  • 15ozchickpeas,rinsed and drained, or 1½ cups cooked chickpeas
  • 1cupprovolone cheese,¼ cubes, optional

For Italian Vinaigrette:

  • cupextra-virgin olive oil
  • cupred wine vinegar
  • 1tbspdijon mustard
  • 1tsphoney
  • 2clovesgarlic,pressed or minced
  • 2tspdried oregano
  • 10twistsground black pepper
  • ¼tspsalt,more to taste
  • pinchred pepper flakes,for heat, optional


  1. In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas and cheese (if using). Toss the ingredients together and set aside.

  2. To prepare the dressing, combine all of the ingredients in a liquid measuring cup. Whisk until blended. Taste, and add more salt as needed.

  3. Drizzle enough dressing in to lightly coat the salad and toss to combine.


  • Calories: 378.03kcal
  • Fat: 17.59g
  • Saturated Fat: 4.52g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 8.99g
  • Polyunsaturated Fat: 2.76g
  • Carbohydrates: 40.87g
  • Fiber: 8.75g
  • Sugar: 8.63g
  • Protein: 16.65g
  • Cholesterol: 11.38mg
  • Sodium: 359.76mg
  • Calcium: 191.90mg
  • Potassium: 754.49mg
  • Iron: 3.36mg
  • Vitamin A: 219.50µg
  • Vitamin C: 18.70mg
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