Pizza Night Chopped Salad
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This Pizza Night Chopped Salad is the perfect side for, you guessed it, pizza night! Crunchy veggies, vegan pepperoni & a tangy dressing!
You know when you go to a pizza place and they have that perfect crunchy, tangy side salad? Well that’s exactly what we’re making today – Pizza Night Chopped Salad! Crunchy veggies, chickpeas, vegan pepperoni and a tangy dijon dressing. Best served with some vegan pizza on the side!
Step One: Make the Dressing
The dressing for this salad is simple, tangy and delicious. You only need a handful of ingredients and a bowl to whisk it up in.
Here is what you need:
- olive oil
- red wine vinegar
- garlic
- dijon mustard
- salt & pepper
Step Two: Cook the Vegan Pepperoni
This next step is not 100% necessary, but I think it totally changes the salad…for the better.
I wanted this salad to have the “salami” element that typical chopped salads have. But if you’ve ever had vegan pepperoni, you know that eating it raw isn’t the best flavor/texture.
So, what I like to do is chop up the vegan pepperoni, throw it in a skillet and get it crispy. I swear the cooked vegan pepperoni is a game changer.
Step Three: Assemble & Serve
Now, you just need to assemble by adding the chopped greens, radicchio, pepperoni, red onion, chickpeas, peperoncini and vegan parmesan to a big bowl.
Pour the dressing over the salad and toss until everything is combined.
Have your favorite pizza ready to go and dish up the salad. This salad has the perfect tang and crunch. You’ll want to eat it every Pizza Friday!
Tips & Tricks
I got my vegan pepperoni at Trader Joe’s. It isn’t necessary to cook the pepperoni, but I think it tastes better when it is crispy.
I used Follow Your Heart vegan parmesan.
This is best served right away since the greens will continue to wilt as it sits.
The radicchio adds a slight bitterness to the salad, which is why the dressing is so tangy.
Need more recipe inspo? Check these out:
Pizza Night Chopped Salad
Ingredients
FOR THE DRESSING
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1-2 cloves garlic minced
- 1 tablespoon dijon mustard
- salt & pepper to taste
FOR THE SALAD
- 2 ounces vegan pepperoni cut in strips
- olive oil spray
- 1 head romaine lettuce chopped
- 1/2 head iceberg lettuce chopped
- 1 cup radicchio chopped
- 1/4 red onion thinly sliced
- 1/4 cup peperoncini sliced
- 1 15-ounce can chickpeas drained & rinsed
- 1/4 cup vegan parmesan grated
Equipment
Instructions
- Add all of the dressing ingredients to a bowl and whisk until combined and emulsified. Set aside.
- Place a skillet on the stove over medium heat and spray with a little oil. Add the pepperoni slices and cook until crispy on both sides (approximately 3-5 minutes). Remove from the heat and set aside.
- To assemble, add all of the salad ingredients to a bowl. Pour the dressing over the salad and toss to combine. Serve right away…with pizza on the side.
Video
Notes
- I got my vegan pepperoni at Trader Joe’s. It isn’t necessary to cook the pepperoni, but I think it tastes better when it is crispy.
- I used Follow Your Heart vegan parmesan.
- This is best served right away since the greens will continue to wilt as it sits.
- The radicchio adds a slight bitterness to the salad, which is why the dressing is so tangy.
Made this for dinner tonight and it was delicious! Another great recipe.
Please include sodium levels in the nutritional facts.
Your recipes are always the best. This was FANTASTIC and so easy! Thank you!
Thanks Tracy! So glad you liked it!