This vegan chickpea pizza salad recipe has it all—marinated mushrooms, black olives, pepperoncini, chopped tomatoes, herbs and spices. It’s everything I love about a good veggie slice, but sans crust. You can enjoy it any time of year. It holds up well, which makes it a terrific candidate for packed lunches and picnics. And it doesn’t take much to put together!
This recipe makes ~2-4 servings.
A few things…
- ・I strongly recommend making the homemade marinated mushrooms for this chickpea pizza salad recipe. The marinade is used as the base for the dressing. If you use store bought ones, the marinade may impact the overall flavor.
- ・I used Grovestone Little Italy Pizza Seasoning, Salt Free. Depending on the brand of salt free pizza seasoning you use or if you DIY some, you may need more or less. Add and taste until it’s loaded with pizza flavor.
- ・To make it into a pizza dinner salad, serve it over a bed of arugula and sliced endive, or whatever greens are your favorite.
- ・Or maybe enjoy it as a vegan endive appetizer? Spoon some on to endive leaves and top with a little vegan parmesan. Kinda fancy, but very simple and flavorful.
- ・And of course, it works well for lunch too! This chickpea pizza salad tastes awesome inside a pita or wrap.
Check out other UVK recipes, like Vegan Pizza Burger, Vegan Calzones with Zucchini and Tofu Ricotta, Marinated Grilled or Baked Tofu, Southwestern Jackfruit Pizza, Vegan Sun-Dried Tomato Pesto, Vegan Pizza with Wild Mushrooms, Fennel and Almond Ricotta, and more.
Now, let’s go make a salad!
Chickpea Pizza Salad with Marinated Mushrooms and Black Olives
1 batch marinated mushrooms + the marinade (see notes above)
2.25 ounce can of sliced black olives
15.5 ounce can of low sodium chickpeas, drained and rinsed
1 Tbsp chopped pepperoncini
1 large Roma tomato, chopped
1½-2 tsp salt free pizza seasoning (see notes above)
2 Tbsp finely chopped fresh Italian parsley
Vegan parmesan, to taste
Fresh basil, to serve – optional
1. First, you’ll make the marinated mushrooms by following this recipe. When the mushrooms are completely cool, proceed to the next step.
2. Chop the mushrooms and add them to a bowl with the marinade. Add everything else listed in the pizza salad recipe. Stir together and taste. Adjust flavors, if needed.
3. Serve as a salad on a bed of greens, stuff inside a pita or a wrap, or spoon onto endive leaves for a vegan appetizer.
