Vegan Italian Chopped Salad with Herby Crispy Quinoa
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This Vegan Italian Chopped Salad with Herby Crispy Quinoa is fresh, bold, and satisfying! Made with romaine lettuce, cherry tomatoes, cucumber, red onion, olives, vegan pepperoni, vegan bacon bits, chickpeas, banana peppers, and dairy-free parmesan. Toss in an easy, homemade zesty Italian vinaigrette and top with herby crispy quinoa for the perfect finishing touch. This gluten-free, vegan salad is perfect for lunch or dinner.
If you love bold Italian flavors but want something fresh, vibrant, and plant-based, this Vegan Italian Chopped Salad with Herby Crispy Quinoa is going to become a new favorite. It has everything you want in a hearty salad: crisp lettuce, juicy tomatoes, briny olives, savory vegan pepperoni, crunchy cucumbers, vegan bacon bits, buttery chickpeas, mildy spicy banana peppers, and vegan Parmesan cheese. Toss all this goodness in a simple, homemade zesty Italian vinaigrette that brings it all together. The finishing touch is herby crispy quinoa, adding irresistible crunch and making this salad feel extra satisfying and filling.
Why You’ll Love This Vegan Italian Chopped Salad
- This salad is full of flavor and texture in every bite!
- Because everything is finely chopped, the dressing coats each ingredient evenly, and brings all the flavors together.
- The crispy quinoa adds a unique twist, swapping out croutons but still maintaining that irresistible crunch.
- It’s naturally vegan, gluten-free, and easily customizable depending on what you have on hand, making it ideal for weeknight dinners, meal prep, or a crowd-pleasing lunch.
What Is an Italian Chopped Salad?
An Italian chopped salad is traditionally made with crisp greens, tomatoes, onion, olives, cheese, and deli-style add-ins, all chopped into bite-sized pieces and tossed with a bold vinaigrette. This vegan version keeps the classic Italian flavors while using plant-based alternatives that don’t compromise on taste or texture.
How to Make Herby Crispy Quinoa
The crispy quinoa is what truly sets this salad apart. By baking cooked quinoa with olive oil, Italian seasoning, garlic powder, and salt, it transforms into a golden, crunchy topping that mimics croutons while keeping the salad gluten-free and adding a boost of protein. Letting the quinoa cool slightly after baking helps it crisp up even more.
- This step can be made ahead of time and stored separately, making the salad easy to assemble when you’re ready to eat.
- This is a great way to use up leftover cooked quinoa you might have from another meal!
Homemade Italian Vinaigrette
The Italian vinaigrette is easy and pantry-friendly. Using Italian seasoning instead of individual dried herbs keeps preparation quick while still delivering classic flavor. Red wine vinegar adds tang, Dijon mustard helps emulsify the dressing, garlic, salt & pepper, and a touch of maple syrup balances everything without making it overly sweet. This dressing pairs beautifully with the crisp vegetables, vegan cheese, and the herby quinoa.
Salad Ingredients
Romaine lettuce. Romaine lettuce is the base of this chopped salad. I use hearts of romaine because I prefer the lighter parts (hearts) vs. the dark leafy green romaine lettuce. But feel free to use whatever you like best!
Cherry tomatoes. Try to find the darkest, best looking cherry tomatoes. Organic and on the vine tomatoes often have more flavor.
Red onion. Dice the red onion very finely for just the right sharpness.
Cucumber. I used mini cucumbers (2) and cut them into very small pieces.
Olives. My favorite olives are Castelvetrano olives! They have just the right amount of saltiness and that pretty green color! If you can’t find them, regular green olives will do.
Vegan pepperoni. Sliced vegan pepperoni adds that classic Italian “meat” to this salad (without actual meat!).
Vegan bacon bits. This ingredient is optional, but I really love the “bacon” flavor in this Italian Chopped Salad. I used this brand for even more added crunch and a legume protein boost.
Chickpeas. Chickpeas make a great addition to this salad while also adding some plant-based protein!
Vegan parmesan cheese. There are a few different brands of vegan parmesan cheese currently out there. I like shaved vegan Parmesan or the block of vegan parm so I can grate it on there to mimic real parmesan cheese!
Banana peppers. Adding banana peppers is optional, but I think it adds just the right amount of tangy spice to the salad.
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How To Make This Italian Chopped Salad
Make the herby crispy quinoa. Preheat the oven to 400°F (205°C). Cook ½ cup dry quinoa according to package directions. Transfer to a medium bowl and add the olive oil, Italian seasoning, garlic powder, and salt. Toss to coat the quinoa evenly. Spread on a parchment-lined baking sheet and bake for 20-25 minutes, stirring halfway through, until golden and crispy. Watch the outsides as they tend to cook faster. Let the quinoa cool slightly to crisp further.
To make the dressing, add all ingredients to a jar with a tight-fitting lid or to a small bowl. Shake or whisk until fully emulsified. You may also blend it. Taste and adjust seasoning or sweetness as needed.
In a large bowl, combine the chopped romaine, chopped cherry tomatoes, diced red onion, chopped cucumber, sliced Castelvetrano olives, sliced vegan pepperoni, vegan bacon bits, vegan parmesan, chickpeas, and chopped banana peppers if using. Pour the Italian vinaigrette over the salad and toss well to coat all ingredients evenly. You may also serve the dressing on the side. Sprinkle the herby crispy quinoa over the salad just before serving. Gently toss or serve the salad into bowls and garnish the crispy quinoa on top for extra crunch (this also allows for the quinoa to stay crispy for leftovers another day!).
How to Serve and Store
This salad is best enjoyed fresh, when the quinoa is at its crunchiest. If you’re making it ahead, store the salad, dressing, and quinoa all separately and toss just before serving.
It pairs well with gluten-free bread or as a light but filling standalone meal.
Customization Ideas
- Sprinkle with crushed red pepper flakes for a little extra heat.
- Swap romaine for a mix of romaine and radicchio for added bitterness that is often used in Italian-inspired salads.
This Vegan Italian Chopped Salad with Herby Crispy Quinoa is proof that salads can be bold, satisfying, and anything but boring. It’s fresh enough for warm weather, hearty enough to stand alone, and packed with classic Italian flavor in every bite.
Let me know what you think about this Vegan Italian Chopped Salad! Leave a comment down below in the comments section, as well as giving it a five ⭐️⭐️⭐️⭐️⭐ rating so that others can discover a simple and delicious Italian salad recipe! Tag me on Instagram, Facebook, or Pinterest if you make it!
More Salad Recipes To Try
Thai Chopped Salad with Almond Butter Dressing
A delicious Thai Chopped Salad using green and purple cabbage, kale, broccoli, carrots, green onion, cilantro, mandarine oranges, and sliced almonds tossed in a simple almond butter dressing for a fresh and crispy plant-based meal!
Crispy Rice Kale Edamame Salad with Sesame Miso Carrot Dressing
This delicious Asian-Inspired Crispy Rice Kale Edamame Salad combines a mixture of vibrant chopped kale, crisp green and red cabbage, crunchy carrots & cucumber, shelled edamame, and sliced green onion with oven baked crispy rice tossed in a fragrant homemade sesame miso carrot dressing for the BEST salad bursting with flavor!
Simple Romaine Caesar Salad with Crispy Chickpea Croutons (vegan!)
This Simple Romaine Caesar Salad with Crispy Chickpea Croutons features crisp romaine lettuce tossed with my easy vegan caesar dressing and then topped with crispy breaded chickpeas. It makes a delicious side salad to impress your guests at a dinner party or a light and fresh meal all on its own.
Vegan Italian Chopped Salad with Herby Crispy Quinoa
- Total Time: 35 minutes
- Yield: 4–6 people 1x
Description
This Vegan Italian Chopped Salad with Herby Crispy Quinoa is fresh, bold, and satisfying! Made with romaine lettuce, cherry tomatoes, cucumber, red onion, olives, vegan pepperoni, vegan bacon bits, chickpeas, banana peppers, and dairy-free parmesan. Toss in an easy, homemade zesty Italian vinaigrette and top with herby crispy quinoa for the perfect finishing touch. This gluten-free, vegan salad is perfect for lunch or dinner.
Ingredients
Herby Crispy Quinoa
- 1 cup cooked quinoa, cooled
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Italian Chopped Salad
- 2 small-medium hearts of romaine lettuce, finely chopped
- 1 1/2 cups cherry tomatoes, halved
- 1/3 medium red onion, finely diced
- 1 cup cucumber, diced
- 1/2 cup Castelvetrano olives, sliced
- 3/4 cup vegan pepperoni, chopped
- 1/4 cup vegan bacon bits
- 1/3 cup vegan parmesan cheese (or this one also works)
- 1 can cooked chickpeas, drained and rinsed
- 1/4 cup banana peppers, diced (optional)
Italian Vinaigrette
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 clove garlic, finely minced or grated
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon sea salt
- pinch freshly ground black pepper
Instructions
-
Make the herby crispy quinoa. Preheat the oven to 400°F (205°C). Cook ½ cup dry quinoa according to package directions. Transfer to a medium bowl and add the olive oil, Italian seasoning, garlic powder, and salt. Toss to coat the quinoa evenly. Spread on a parchment-lined baking sheet and bake for 20-25 minutes, stirring halfway through, until golden and crispy. Watch the outsides as they tend to cook faster. Let the quinoa cool slightly to crisp further.
-
To make the dressing, add all ingredients to a jar with a tight-fitting lid or to a small bowl. Shake or whisk until fully emulsified. You may also blend it. Taste and adjust seasoning or sweetness as needed.
-
In a large bowl, combine the chopped romaine, chopped cherry tomatoes, diced red onion, chopped cucumber, sliced Castelvetrano olives, sliced vegan pepperoni, vegan bacon bits, vegan parmesan, chickpeas, and chopped banana peppers if using. Pour the Italian vinaigrette over the salad and toss well to coat all ingredients evenly. You may also serve the dressing on the side. Sprinkle the herby crispy quinoa over the salad just before serving. Gently toss or serve the salad into bowls and garnish the crispy quinoa on top for extra crunch (this also allows for the quinoa to stay crispy for leftovers another day!).
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
Serve immediately for maximum crunch, or store the quinoa separately if prepping ahead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salads
- Cuisine: Italian
