Pizza Night Salad
6 servings
servings30 minutes
active time30 minutes
total timeIngredients
¼ cup red wine vinegar
1 tablespoon fresh thyme leaves, minced
1 tablespoon pepperoncini pepper brine
1 tablespoon mayonnaise (I skipped this)
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
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)
parmesan, for serving (optional)
Directions
Make the dressing. In a sealable jar, combine the red wine vinegar, thyme, pepperoncini pepper brine, mayonnaise, honey/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 parmesan if you like. Serve immediately.
6 servings
servings30 minutes
active time30 minutes
total time