Blogs

Italian Chop Salad

29 Jul

Return to This Week’s Menu

Italian Chop Salad

Serves 4  | Prep Time: 15 minutes | Cook Time: none

Italian chopped salads are always welcome, anytime of the year.

Ingredients

FOR THE MARINATED CHICKPEAS

  • One [15-ounce] can garbanzo beans drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • Juice of half a fresh lemon
  • 1 teaspoon Italian seasoning

FOR THE PEPPERONCINI VINAIGRETTE:

  • 6 mild peperoncini peppers cored and minced (about 3 tablespoons)
  • 3 tablespoons peperoncini brine
  • 2 tablespoons white wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 clove garlic minced
  • 1 teaspoon italian seasoning
  • kosher salt and freshly ground black pepper

FOR THE SALAD:

  • 6 cups chopped romaine lettuce or 1 large head
  • 4 cups baby arugula
  • 1 cup halved cherry tomatoes
  • ½ cup sliced peperoncini drained
  • ½ cup halved and thinly sliced red onion
  • 6 ounces sliced genoa or calabrese salami cut into ½-inch dice
  • 3 ounces sliced provolone cheese cut into ½-inch dice (optional, omit for dairy-free)
  • A grating of parmesan cheese (optional, omit for dairy-free)

Chef Tips

Cured meats (if they’re not part of your diet) can always be substituted.

Preparation

Step 1 (marinate the chickpeas)

Combine all the ingredients together in a bowl. Season to taste with salt and pepper.

Step 2 (for the pepperoncini vinaigrette)

In a small bowl, whisk together the minced pepperoncini, the pepperoncini brine, white wine vinegar, olive oil, parmesan, garlic, and Italian seasoning. Season with salt and pepper. Set aside.

Step 3 (assemble the salad)

In a large bowl, combine the romaine, arugula, cherry tomatoes, pepper drops, red onion, salami, and provolone cheese.

When the chickpeas are crisp, remove from the oven and set aside to cool slightly. Pour the vinaigrette over the salad and toss until well coated in the dressing and evenly combined. Divide the salad amongst four plates then, divide the crunchy chickpeas over the top of each salad.