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A glass bowl containing the chickpeas, olives and peppers.

Vegan Antipasto Salad

This Vegan Antipasto Salad is loaded with bold and briny olives, Italian Roasted Tomato Quarters, zesty pepperoncini peppers and creamy cannellini beans. Tossed in a simple homemade vinaigrette, this dish is divine as a side or all on its own.

INGREDIENTS

DIRECTIONS

  1. Combine all of your salad ingredients in a large bowl. Mix to combine.
  2. Mix all of your dressing ingredients in a jar with a whisk until combined. Pour over your salad and toss to combine.. Serve immediately, or store, covered, in the refrigerator.
  3. Notes
  4. *You can roughly chop your pepperoncini if you want, but we like keeping them whole in a salad like this. If you’re not a huge fan of spice, chop the peppers and remove the seeds.

Vegan Antipasto Salad

This Vegan Antipasto Salad is loaded with bold and briny olives, Italian Roasted Tomato Quarters, zesty pepperoncini peppers and creamy cannellini beans. Tossed in a simple homemade vinaigrette, this dish is divine as a side or all on its own.