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Italian Chop Salad

20 minutes
4-5 minutes


OZO™ Plant-Based Ground 12 Oz.
Extra virgin olive oil 2 Tablespoons
Garlic cloves, minced (yield 1 tablespoon) 3 Cloves
Kosher salt ¾ Teaspoon
Dried oregano ½ Teaspoon
Freshly ground black pepper ¼ Teaspoon
Small head iceberg lettuce, cut into ¼-inch strips 1 Item
Small head radicchio, cut into ¼-inch strips 1 Item
Cherry tomatoes, halved 1 Pint
Chickpeas, drained and rinsed 1 Can
Vegan mozzarella, cut into ½-inch cubes 8 Oz.
Medium red onion, thinly sliced (yield ½ cup) ½ Onion
Pepperoncini slices ½ Cup
For the Lemon Vinaigrette
Extra-virgin olive oil ¼ Cup
Lemon juice 3 Tablespoons
Shallots, minced 1 Tablespoon
Dried oregano 1 Teaspoon
Sea salt ½ Teaspoon
Ground black pepper ¼ Teaspoon
Plant-based Ground


Step 1
Warm the oil in a 12-inch nonstick skillet over medium heat. Add the ground, garlic, salt, oregano, and black pepper, and cook until internal temperature reaches 165°F, breaking it up with a spatula as it cooks, about 4-5 minutes. Remove from heat and let cool for 10 minutes.
Step 2
While the ground is cooling, add all vinaigrette ingredients to a small bowl and whisk to combine. Adjust seasoning to taste, and set aside.
Step 3
In a large mixing bowl, add the cooked ground, lettuce, radicchio, tomatoes, chickpeas, mozzarella, and pepperoncini. Drizzle with the dressing and toss gently to coat. Adjust seasoning to taste.
Step 4
Divide between bowls, serve, and enjoy!

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