Vegan on the Go Lukas Breucha Vegan on the Go Lukas Breucha

ANTIPASTO CHOP SALAD

ANTIPASTO CHOP SALAD

SERVES 4 PORTIONS

FOR THE DRESSING
  • 6 tbsp.(90 ml) olive oil
  • 2 tbsp.(30 ml) white vinegar
  • 1 tbsp.(15 ml) lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp. Italian herb blend
  • 1/2 tsp. salt
  • 1/8 tsp. sugar
  • Pinch of black pepper

    FOR THE SALAD
  • 1 can (15 oz., or 425 g) chickpeas, drained and rinsed
  • 1/2 lb. (225 g) chopped tomatoes
  • 1/2 cup (60 g) chopped black or green olives
  • 1 can (14 oz., or 400 g) quartered artichoke hearts, drained
  • 8 oz. (225 g) cubed seitan, store- bought or homemade
  • 7 oz. (200 g) cubed vegan white cheese
  • 6 cups (345 g) chopped romaine
  • NUTRITIONAL VALUES

    Calories: 875kcal
    Fat: 36.8g (3.9g S.Fat)
    Carbs: 112.8g
    Protein: 30g
    Sugar: 15.1g
    Sodium: 871mg

    METHOD

    TO MAKE THE DRESSING Whisk together the olive oil, white vinegar, lemon juice, garlic, Italian herbs, salt, sugar, and pepper in a small bowl until emulsified.

    TO MAKE THE SALAD Divide the dressing among four 24-oz. (710 ml) jars, then layer the salad ingredients in the jars, finishing with the romaine. Put a tight-fitting lid on each jar. When you're ready to serve, gently shake the jar to coat everything in the dressing, then empty into a bowl. Chill before serving.

    Salad jars can be stored in the refrigerator for up to a week.
    RECIPE NOTES

    Instead of seitan, use 8 oz. (225 g) tempeh simmered in vegetable broth to make this recipe gluten-free. After that, drain, chill, and chop!
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