1-First Steps: Prep and Dressing Begin with preparing your ingredients wash and finely shred 2 romaine hearts and 1 small head of radicchio. In a sealable jar, combine the dressing elements: ¼ cup red wine vinegar, 1 tablespoon minced fresh thyme leaves, 1 tablespoon pepperoncini brine, 1 tablespoon vegan mayonnaise, 2-3 teaspoons agave nectar, ½ teaspoon Dijon mustard, ½ teaspoon Tamari soy sauce, 1 finely minced garlic clove, sea salt, and ground black pepper. Shake well, add 7 tablespoons olive oil, seal, and shake again. Set it aside for that tangy flavor.

2-Next, mix the salad base in a medium bowl with 1 cup cooked chickpeas, 1 cup quartered cherry tomatoes, ½ medium red onion diced small, ½ English cucumber diced small, ½ cup finely chopped pepperoncini peppers, ½ cup finely chopped pitted olives, and 2 sun-dried tomatoes minced. Toss this with 3 tablespoons of the dressing and season to taste.

3-Assemble and Serve: In a large bowl, combine the shredded romaine and radicchio with the remaining dressing. Add half of the chickpea mixture, toss gently, then top with the rest along with extra black pepper and optional vegan cheese. Serve right away for the best crunch and flavor.