Vegan Antipasto Salad

You really cant have a pizza night without having a great Italian Antipasto Salad to go alongside. In my mind, anytime I’m eating something really decadent like an entire pizza, the calories dont count if I chase it with a crisp and healthy salad. So, that notion brings me to one of my favorite pre-veg salads. The Antipasto or the Italian Chopped. I’ve veganized it with just 2 simple vegan products that no one should ever have to live without. 1. Field Roast Chao Cheese & 2. Yves Veggie Salami 

Let’s get choppin!

Ingredients:

Romaine Lettuce

Roma Tomatoes

Sliced Purple Onion

Cucumbers

1 can Chickpeas

Sliced Black Olives

Olive Oil

Balsamic Glaze

Salt & Pepper

Sliced Pepperoncini – optional

Field Roast Chao Cheese – creamy original

Yves Veggie Salami

1. Chop your lettuce, tomatoes, & cucumbers into even pieces and keep them small so you can fit lots of flavors on 1 fork.

2. Drain & Rinse your chickpeas

3. Slice your onions into thin pieces.

4. Take one slice of your Chao cheese and 1 slice of your veggie salami and roll into a tube. Cut into bite size pinwheels.

5. Throw it all in a bowl. A Drizzle of Olive oil. A Sprinkle of Salt & Pepper. A Beautiful wheel of balsamic glaze right on top.

I say pepperoncini’s optional because I got so excited about my balsamic glaze circles that I forgot to add it. It was delicious without. But still wouldn’t hurt to add them next time.

And now you’re ready for Vegan Pizza Night!!