If you’ve ever fallen in love with a zesty, colorful bowl of greens, radicchio, tomatoes, and yellow peppers, then this vegan Italian chopped salad is for you! It’s a plant-based spin on a classic, and it incorporates chickpeas and sun-dried tomatoes for heartiness and umami without meat. An herbed Italian dressing and cashew “Parmesan” cheese ensure that the salad is packed with flavor.
Today’s vegan Italian chopped salad is posted in honor of an annual event: my winter salad craze.
Summer is usually called salad season. In January or February I always crave salads. They are more appealing to me now than they were in the summer.
Much as I’m enjoying winter this year, it’s a lot of time indoors.
Winter means brown food in abundance: bread, lentil soups, mushrooms, potatoes, etc.
The perfect way to counterbalance the many weeks spent in darkness, eating soup and root vegetables, is with a big, colorful, crisp and crunchy salad.
Of course, there are winter salads. Winter panzanella and my perfect winter chopped lettuce are two of my favorites.
What is the best type of…