La Scala Salad (Vegan)

Vegan La Scala Chopped Salad with crispy chickpeas, sun-dried tomatoes, and pumpkin seed parmesan - plant-based, crunchy, and ready in 30 minutes.

Course Salad

Cuisine American

Prep Time 15

Cook Time 15

Assembly 5

Total Time 35

Servings serves

Calories 472kcal

Equipment

Air fryer optional
High powered blender

Ingredients

Crunchy Chickpeas

15 oz chickpeas canned, (400g) drained and rinsed
1/2 tablespoon olive oil extra virgin, 7g
1/2 teaspoon salt 3g
1 teaspoon smoked paprika 2g

Pumpkin Seed Parmesan

1/2 cup pumpkin seeds aka pepitas, 70g
1/2 cup nutritional yeast 40g
1/2 teaspoon salt 3g

Dressing

3 tablespoons olive oil extra virgin, 42g
1 tablespoon balsamic vinegar 15g
1.5 tablespoon dijon mustard 23g
1 tablespoon water 15g
1/2 teaspoon maple syrup 3g
1/4 teaspoon vegetable stock powder (bouillon) or sub salt, 1.5g
1/2 teaspoon dried oregano 0.5g
1/4 teaspoon black pepper cracked, 0.5g

Salad

3 heads baby romaine lettuce washed, chopped, 450g
1/3 cup sun-dried tomatoes roughly chopped, 50g
1/2 red onion diced, 70g
1 persian cucumber quartered lengthways, diced, 100g

Instructions

Preheat your oven to 425°F (or air fryer to 390°F).
Air fryer method: Cook chickpeas at 390°F for 12 minutes, shaking halfway through.
Oven method: Spread chickpeas on a lined baking sheet and roast for 25–30 minutes, shaking the tray halfway. Set aside to cool and crisp up.
In a high-powered blender, pulse the pumpkin seeds, nutritional yeast, and salt just 3–4 seconds until a coarse crumb forms.
Shake to loosen and repeat if needed. Avoid over-blending—it should resemble grated parmesan, not nut butter.
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, water, maple syrup, bouillon powder, oregano, and black pepper. If desired, add a splash of water to thin it slightly.
In a large salad bowl, combine the chopped romaine, sun-dried tomatoes, diced red onion, and cucumber.
Add the cooled crispy chickpeas and a few spoonfuls of pumpkin seed parmesan. Drizzle over the dressing and toss well to coat. Serve immediately.

Video

Notes

The best feature of this salad is it's delicious crunchy textures. Serve it immediately to enjoy it at its best. If you are making this salad for meal prep, store the chickpeas and dressing separately to help it from going soggy.

Nutrition