Pizza Night Salad

• servings: 6 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

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.