Crunchy romaine and slightly bitter radicchio form the base of this loaded chopped salad, piled high with hearty chickpeas, quartered artichoke hearts, and sweet roasted red peppers. Briny Kalamata olives, tangy pepperoncini rings, and juicy cherry tomatoes bring bright pops of flavor and color throughout, while a scatter of parsley and dry-roasted sunflower seeds adds fresh herbal notes and a satisfying crunch. The whole thing gets tossed in a punchy homemade vinaigrette—olive oil, red wine vinegar, Dijon, garlic, and oregano whisked into a glossy, well-balanced dressing that coats every bite. It's a colorful, texture-packed salad substantial enough to eat as a main dish, and it comes together in one bowl with minimal effort. This one is a natural fit for a vegetarian table, full of vegetables, legumes, and briny extras instead of any meat.
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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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