Antipasto Chop Salad - Jackie Sobon

Ingredients

• 6 tablespoons (90 ml) olive oil
• 2 tablespoons (30 ml) white vinegar
• 1 tablespoon (15 ml) lemon juice
• 1 clove garlic, minced
• ½ teaspoon Italian herb blend
• ½ teaspoon salt
• 1/8 teaspoon sugar
• Pinch pepper
• 1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
• ½ pound (225 g) chopped tomatoes
• 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