Pizza Night Salad

1/4 cup / 60 ml red wine vinegar	shake dressing without oil	add oil, shake again	toss with 3 tbsp dressing	toss greens with remaining dressing	top, finish & serve immediately
1 tbsp fresh thyme leaves, minced
1 tbsp pepperoncini pepper brine
1 tbsp vegan mayonnaise
2–3 tsp agave nectar, fine sugar, or honey
1/2 tsp Dijon mustard
1/2 tsp Tamari soy sauce
1 clove garlic, finely minced
sea salt and black pepper, to taste
7 tbsp / 105 ml olive oil
1 cup / 165 g canned chickpeas, drained and rinsed	combine & season veggie mix
1 cup / 150 g cherry tomatoes, quartered
1/2 medium red onion, small dice
1/2 English cucumber, small dice
1/2 cup / 75 g pepperoncini peppers, stems removed and chopped fine
1/2 cup / 75 g pitted olives, chopped fine
2 sun-dried tomatoes packed in oil, minced
2 romaine hearts, finely shredded
1 small head radicchio, finely shredded
vegan parmesan, to taste (optional)

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