Mediterranean Chopped Salad

I don't pretend to be an expert in Mediterranean cuisine, but I've taken my best stab at replicating what I think of as Mediterranean ingredients for this deliciously filling salad.

The primary ingredients that give this salad the bulk it needs to stand alone as a meal are chickpeas and hearts of palm. As far as I can tell, hearts of palm and artichoke hearts have interchangeable flavors and textures in a salad, and I prefer hearts of palm because there is no risk of chewy artichoke pieces popping up. I am able to find hearts of palm jarred, and they are just long, white cylinders of meaty deliciousness (yes, that is a technical description).

Chopped Mediterranean Salad:

• Chopped baby spinach
• Chopped romaine lettuce
• Vegan Caesar salad dressing of your choice or olive oil, red wine vinegar, salt and pepper
• Red onion, sliced thin
• Black or green olives, sliced
• Capers
• Jarred roasted red peppers, chopped
• Re-hydrated sun dried tomatoes, chopped
• Cooked and cooled chickpeas (or canned, drained, and rinsed)
• Chopped hearts of palm

Chop spinach and lettuce and add to a bowl with the sliced onion. Toss lettuce and onion with dressing or oil, vinegar, salt and pepper. Dress salad with remaining ingredients and serve.