Pizza Night Salad

Name: Pizza Night Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: ***For the red wine vinegar dressing:***; 1/4 cup red wine vinegar; 1 tablespoon fresh thyme leaves, minced; 1 tablespoon jarred pepperoncini juice; 1 tablespoon mayonnaise; 2 teaspoons agave nectar, can substitute fine sugar or honey; 1/2 teaspoon Dijon mustard; 1/2 teaspoon Tamari soy sauce; 1 clove garlic, finely minced; sea salt, to taste; ground black pepper, to taste; 7 tablespoons olive oil; ***For the salad:***; 1 cup chickpeas; 1 cup cherry tomatoes, cut into quarters; 1/2 medium red onion, diced; 1/2 English cucumbers, diced; 1/2 cup pepperoncinis, stems discarded and finely chopped; 1/2 cup chopped olives; 2 sun-dried tomatoes packed in oil, drained and minced; sea salt, to taste; ground black pepper, to taste; 2 romaine hearts, finely shredded; 1 small head radicchio, finely shredded; parmesan cheese, to taste, shredded

Vegetable No-Cook Italian

Time: 30 minutes

Yield: 6 servings

About

It's Friday night. You've whipped up your favorite homemade cheesy, meaty pizza. Yum! The only thing you're missing is the perfect Pizza Night Salad to go with it... well, don't worry because this one's the best! Crispy, fresh, and crunchy, this bowl of veggies is the ideal pairing to your Italian feast. Complete with a zesty dressing that you make yourself, you're in for a real savory treat with the Pizza Night Salad on your spread!

Ingredients

For the red wine vinegar dressing:
1/4 cup red wine vinegar
1 tablespoon fresh thyme leaves, minced
1 tablespoon jarred pepperoncini juice
1 tablespoon mayonnaise
2 teaspoons agave nectar, can substitute fine sugar or honey
1/2 teaspoon Dijon mustard
1/2 teaspoon Tamari soy sauce
1 clove garlic, finely minced
sea salt, to taste
ground black pepper, to taste
7 tablespoons olive oil
For the salad:
1 cup chickpeas
1 cup cherry tomatoes, cut into quarters
1/2 medium red onion, diced
1/2 English cucumbers, diced
1/2 cup pepperoncinis, stems discarded and finely chopped
1/2 cup chopped olives
2 sun-dried tomatoes packed in oil, drained and minced
sea salt, to taste
ground black pepper, to taste
2 romaine hearts, finely shredded
1 small head radicchio, finely shredded
parmesan cheese, to taste, shredded

Directions

Step 1 -In a jar with a lid, add the red wine vinegar, the thyme, the pepperoncini juice, the mayonnaise, the agave nectar, the Dijon mustard, the soy sauce, the garlic, the salt, and the pepper, then seal the jar and shake vigorously to combine.

Step 2 -Open the jar and add the olive oil to the dressing mixture.

Step 3 -Seal the jar and vigorously shake to combine.

Step 4 -In a medium bowl, add the chickpeas, the tomatoes, the red onions, the cucumbers, the pepperoncinis, the olives, the sun-dried tomatoes, the salt, the pepper, and 3 tablespoons of the dressing and toss to combine.

Step 5 -In a large serving bowl, add the romaine, the radicchio, the remaining dressing, the salt, the pepper, and 1/2 of the chickpea mixture and toss to combine.

Step 6 -Top the salad with the remaining chickpea mixture, the pepper, and the parmesan.

Step 7 -Serve.

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