Chopped Italian Sandwich (gluten-free, nut-free w/soy-free option)
You must try this fresh and crunchy chopped Italian sandwich with zesty red wine vinaigrette! This chopped salad sandwich is a versatile lunch packed with fresh veggies and herbs.
This recipe is based on the viral chopped Italian salad sandwich and is incredibly satisfying. Chop up veggies, tofu, and chickpeas, then toss them with Italian seasoning, vegan Parmesan, and a flavorful Italian dressing. The tofu in this recipe gives feta vibes, absorbing the dressing's flavors as you mix, giving it a tangy, deep flavor.
If making this for one or two people, save time by chopping all ingredients together on a cutting board and mixing with the dressing there. For larger batches, chop one or two ingredients at a time and mix in a large bowl.
However you make it, this delicious salad sandwich is packed with Italian dressing made from herbs, red wine vinegar, lemon, black pepper, garlic, and olive oil. The dressing pairs perfectly with crunchy lettuce, cucumber, red pepper, onion, and tomatoes. Feel free to use whatever veggies you have on hand as this recipe is flexible.
The first method involves piling the lettuce, cucumber, onion, celery, and bell pepper onto a cutting board and chopping them finely. Then, add in the tofu, chickpeas, cheese, and tomatoes and continue chopping until the chickpeas are slightly crushed and the tofu is in chunky pieces. Transfer everything to a bowl with the dressing, toss well, and adjust the seasoning to taste. For an extra tangy flavor, you can also add some lemon zest before garnishing with fresh herbs and serving in warm pita bread or lettuce wraps.
The second method requires you to chop each vegetable separately into even pieces and add them to a bowl with the dressing. Crumble in the tofu and add whole chickpeas, then toss everything together until well coated. Garnish with fresh herbs and serve.
For those with dietary restrictions, this recipe is allergy-friendly as it is gluten-free and nut-free. To make it soy-free, simply omit the tofu and use more chickpeas. Ensure that any non-dairy yogurt and vegan Parmesan used are also soy-free and nut-free if necessary.
If you prefer to switch up the ingredients, you can substitute chickpeas and tofu with white beans, butter beans, or cooked/grilled vegan chicken.
When storing this salad, it's best not to keep it for too long as the veggies may lose their crunch. You can prepare the ingredients and chop them in advance, storing them in the refrigerator without dressing. Mix everything with the dressing just before serving to maintain the freshness and texture of the salad. following sentence:
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Revised sentence: The fast brown fox leaps over the sleepy dog.
