Ensalada Italiana Vegana - Esta ensalada italiana vegana es muy simple, nutritiva y saciante, además, está deliciosa y se prepara en 15 minutos. Es perfecta como guarnición o plato único. #vegano #singluten #danzadefogones

How has your week been? Ours is quite busy with the presentation of our book in Seville and organizing the presentations in Marbella, Malaga and Granada next week. As if this wasn’t enough, on March 7th we’re going to Asia without a return ticket to backpack, so we have a lot of things to organize before we leave.



Para la ensalada:

  • 10 tomates secos
  • 85 g de lechuga troceada (3 oz), nosotros usamos una mezcla con varios tipos
  • 8 tomates cherry troceados
  • 1 taza de garbanzos de bote o cocinados (180 g)
  • 1/4 taza de aceitunas negras (50 g)
  • 1/4 de cebolla troceada (30 g), nosotros usamos cebolla morada
  • Queso parmesano vegano al gusto (opcional)

Para el aliño:

  • 2 cucharadas de aceite de oliva virgen extra ó 1 cucharada de tahini + 1 de agua
  • 2 cucharadas de mostaza
  • 1 cucharada de vinagre de manzana
  • 1 cucharada de sirope de arce
  • 1/2 cucharadita de orégano
  • 1/4 cucharadita de sal
  • 1/8 cucharadita de pimienta negra molida
  • 1 diente de ajo picado


  1. Dried tomatoes can be hydrated for about 20 minutes in hot water, in oil following our recipe or buy them already hydrated in oil.
  2. To make the dressing you just have to mix all the ingredients until they are well integrated.
  3. Add all the ingredients in a bowl, add the dressing and stir. Serve immediately.
  4. If you are not going to serve the salad directly, it is better to store the ingredients separately for about 3 days in the fridge in airtight containers.


  • You can use whatever green leaves, vegetables and legumes you want.
  • Instead of the Parmesan you can also add a little nutritional or brewer’s yeast.
  • You can use any vinegar or lemon juice and also any sweetener you have on hand.
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