Crisp romaine and radicchio anchor this big, colorful chopped salad, loaded with hearty chickpeas, tender artichoke hearts, and briny Kalamata olives in every bite. Roasted red peppers, juicy cherry tomatoes, sharp red onion, and tangy pepperoncini rings add layers of texture and bright, punchy flavor, while a scattering of dry-roasted sunflower seeds brings satisfying crunch on top. The dressing comes together in minutes with extra-virgin olive oil, red wine vinegar, Dijon mustard, grated garlic, and oregano whisked into a bold, herby vinaigrette that coats every piece. It's the kind of salad substantial enough to eat as a full meal, not just a side, and it holds up well if you want to prep it ahead. Plant-based from top to bottom, this one's an easy, crowd-pleasing pick for a vegan lunch or dinner spread.
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Make the dressing: in a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, grated garlic, dried oregano, salt, and black pepper. Whisk or shake vigorously until the dressing is emulsified and uniform.
Add the chopped romaine and sliced radicchio to a large mixing bowl. Add the chickpeas, artichoke hearts, roasted red peppers, Kalamata olives, pepperoncini, cherry tomatoes, red onion, and parsley.
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