Antipasto Chop Salad - Jackie Sobon - Lets Cook That Book
Vegan antipasto chop salad with chickpeas, olives, and artichokes—packed with flavor, make-ahead, and portable for busy lunches.
Ingredients
- ½ cup (60 g) chopped black or green olives
- 1 can (14 ounces, or 400 g) quartered artichoke hearts
- 8 ounces (225 g) cubed store brought seitan
- 7 ounces (200 g) cubed vegan white cheese
- 6 cups (345 g) chopped romaine
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