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+ servings

Chopped Italian Salad with Chickpeas

Serving Size: 10
This delicious side dish pairs nicely with Spinach Lasagna or Polenta with Zucchini and Tomatoes

Recipe by: Jenn Tidwell

Cook Times

Active Prep15
Total Time15 minutes
Recipe Serving Size10

Cooking Tools Required

Cutting board, Mixing bowls, Sharp Knives, Whisk


  • 1 cup sun-dried tomatoes in olive oil sliced
  • 1 pound spinach chopped
  • 1 1/2 oz cherry tomatoes chopped
  • 1 1/2 cup cooked chickpeas or canned
  • 1 cup olives
  • 3/4 cup red onion slivered
  • Vegan Parmesan optional


  • 6 tablespoon extra virgin olive oil or 1 tbsp tahini + 1 tbsp water
  • 1 tbsp yellow mustard
  • 2 tbsp cider vinegar
  • 1 tbsp maple syrup
  • 1/2 tsp dried oregano
  • 1/4 tsp Kosher salt
  • 1/8 tsp ground black pepper
  • 1 clove garlic minced


  • We prefer to rehydrate the sun-dried tomatoes soaking them in hot water for about 20 minutes or until they’re soft, but feel free to use sun-dried tomatoes in olive oil.
  • To make the dressing just mix all the ingredients in a bowl until well combined.
  • Add all the salad ingredients and the dressing to a large mixing bowl and mix until well combined. Serve immediately.
Reheating Instructions



Calories: 186kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 351mg | Potassium: 739mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4430IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 3mg