Plant-Based Italian Chopped Salad
This salad is inspired from Chole's Vegan Italian Kitchen. This has become a go-to side salad and dinner salad. A salad like this works great for meal prep too! Chop up everything, put it in a container with a tight fitting lid and you had a grab and go salad for days. If preparing this in advance, be sure to wait to dress your salad until you are ready to serve.The tofu and beans in this salad make it hearty enough that this can be a meal in itself. I serve this salad with a simple mustard vinaigrette: - 1 part white balsamic vinegar- 1 part mustard of choice- a little water to thin- a little maple syrup
Ingredients
- 1 head Romaine Lettuce chopped
- 1/2 cup Basil finely chopped, chiffonade style
- 1 can Chickpeas drained and rinsed
- 1/2 cup Kalamata Olives pitted and chopped
- 1 cup Cherry Tomatoes sliced in half
- 2 Scallions thinly sliced
- 7 oz Tofu drained and patted dry
- Salt and Pepper to taste
Instructions
- In a large bowl, toss together the romaine, basil, chickpeas, tomatoes, olives and scallions. Crumble the tofu onto the salad. Toss with desired amount of dressing and season with salt and pepper.Enjoy!
