Pizza Night Salad
| 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 | |||||
| 105 ml olive oil | |||||
| 165 g canned chickpeas, drained and rinsed | combine & season veggie mix | ||||
| 150 g cherry tomatoes, quartered | |||||
| 1/2 medium red onion, small dice | |||||
| 1/2 English cucumber, small dice | |||||
| 75 g pepperoncini peppers, stems removed and chopped fine | |||||
| 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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