Chickpea, salad

Italian Chopped Salad

Return to This Week’s Menu

Italian Chopped Salad

Serves 4  | Prep Time: 10 minutes | Cook Time: 20 minutes

A great winter salad to take advantage of the winter greens.: radicchio, endives and escarole. Yes they have bitter qualities, but the balance from vinaigrette and the sharpness of the cheese helps to make this salad a delight. I recommend eating with the Grilled Chicken + Lemon, Thyme and Artichokes


  • 7 Tbsp. extra-virgin olive oil, divided
  • 1 14.5-oz. can chickpeas, rinsed
  • 2 small garlic cloves, divided
  • Kosher salt
  • 3 tablespoons red wine vinegar
  • 1½ teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano (or 1 tablespoon fresh)
  • 1/2 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 1 head of radicchio, thinly sliced
  • 2 large handfuls or arugula
  • 2½ oz. sharp cheese (like aged goat cheese or pecorino romano)
  • 2 oz. cured fennel salami, thinly sliced, cut into half-moons (optional)

Chef Tips

make this a dinner salad: add some artichokes, and hard cooked eggs


Step 1

Preheat oven to 400F.

Place chickpeas on a paper towel lined plate to dry the beans. Heat 2 Tbsp. oil in a large  skillet over medium-high. Add chickpeas and 1 garlic clove; season with salt. Cook, tossing occasionally, until chickpeas are browned, 6–8 minutes. Place in the oven for an additional 10 minutes or until crisp. Set aside to cool.

Step 2

Meanwhile, place vinegar, honey, mustard, red pepper flakes, and remaining 5 Tbsp. oil in a jar. Cover and shake until combined. Micro plane the remaining garlic clove (discard the rest unless you really, really like garlic) and add to dressing; season with salt and black pepper.

Step 3

Add radicchio, endive, provolone, and salami to dressing and toss to coat; season with salt. Add chickpeas and toss again to combine.