Name: Pizza Night Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 0.25 cup red wine vinegar; 1 tbsp fresh thyme (leaves, minced); 1 tbsp pepperoncini pepper brine; 1 tbsp vegan mayonnaise; 2.5 tsp agave nectar (or fine sugar); 0.5 tsp Dijon mustard; 0.5 tsp Tamari soy sauce; 1 clove garlic (finely minced with a Microplane); null to_serve sea salt (to taste); null to_serve ground black pepper (to taste); 7 tbsp olive oil (a milder-tasting olive oil recommended); 1 cup chickpeas (cooked); 1 cup cherry tomatoes (cut into quarters); 0.5 medium red onion (small dice (about 0.75 cup diced red onion)); 0.5 medium English cucumber (small dice (about 1 cup diced cucumber)); 0.5 cup pepperoncini peppers (stems removed and chopped fine); 0.5 cup pitted olives (chopped fine (e.g., Cerignola olives)); 2 null sun dried tomatoes (packed in oil, minced (about 0.33 cup minced sun dried tomato)); 2 null romaine hearts (finely shredded (about 5-6 cups shredded romaine)); 1 small head radicchio (finely shredded (about 2-3 cups shredded radicchio)); null to_serve vegan parmesan (for serving (optional))

Pizza Night Salad

This pizza night salad is the perfect side for any pizza dinner. Crisp and finely chopped romaine, radicchio, cucumber, tomato, red onion, chickpeas, sun-dried tomatoes, olives, and pepperoncini peppers are all brought together with a robust red wine vinegar and thyme dressing. Ready in just 30 minutes, it's a refreshing and hearty dish that contrasts beautifully with rich pizza flavors.

Instructions

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1

To make the dressing: In a sealable jar, combine the red wine vinegar (0.25 cup), fresh thyme (1 tbsp), pepperoncini pepper brine (1 tbsp), vegan mayonnaise (1 tbsp), agave nectar (2.5 tsp), Dijon mustard (0.5 tsp), Tamari soy sauce (0.5 tsp), garlic (1 clove), and [to_serve sea salt] and [to_serve ground black pepper]. Seal and shake well. Open the jar, add olive oil (7 tbsp), seal again, and shake. Set aside.
2

In a medium bowl, combine the cooked chickpeas (1 cup), cherry tomatoes (1 cup), red onion (0.5 medium), cucumber (0.5 english), pepperoncini peppers (0.5 cup), pitted olives (0.5 cup), and dried tomatoes (2 sun). Season with [to_serve sea salt] and [to_serve ground black pepper], then toss with 3 tablespoons of the prepared dressing.
3

In a large serving bowl, combine the hearts (2 romaine) and head radicchio (1 small) with the remaining dressing. Season with [to_serve sea salt] and [to_serve ground black pepper] and toss. Add 0.5 of the chickpea and vegetable mixture and toss to combine. Top the salad with the remaining chickpea and vegetable mixture, extra [to_serve ground black pepper], and optional [to_serve vegan parmesan]. Serve immediately.