Getting ready for salad season a little early with this Italian Chickpea Chopped Salad. Chickpeas marinated in a simple vinaigrette take this salad to a whole other level. Serve alongside your favorite Italian dishes or have it straight up for lunch. Simply bomb.com!
By now I think you all know how I feel about salad. Here is the thing: I despise a boring salad (i.e lettuce and very little else). But I LOVE a GOOD salad (i.e one with greens…carbs and cheese). And if it’s a salad where the dressing is truly the star, then you know I am all about it.
This Italian chickpea chopped salad is one of my latest discoveries. I had a salad like this at a restaurant in Philly that has since shut down. It has basically all of my favorite things, which means it’s just got a lot of marinated vegetables and chickpeas. Roasted red peppers are one of my favorite things so you know I am ALLL about it!
What are the deets? Oh you know I’ve got ya covered.
First, we start with the dressing. I love a dressing! For this salad I made a simple red wine vinaigrette to help the vegetables shine. You could always use a bottled dressing like this, but honestly making it takes five minutes. Next, stick your drained chickpeas in the dressing to marinate for at least 15 minutes or even overnight. We love a flavor bomb over here!
Next, we start the salad. I begin with a base of shredded romaine. Ya need the romaine for that crunch and it’s one of my favs. Then, I season the salad with a bit of salt before piling on the toppings. For this salad, I selected cherry tomatoes, roasted red peppers, red onion, and cheese. Because cheese always. Top with the chickpeas and you have yourself the easiest salad ever. You can even use a salad chopper to get that texture that much more delicious.
You can serve this salad alongside your favorite Italian dish OR just for lunch alongside some bread. It is simple, delicious, and have you craving summer… or is that just me?
Did you end up making this? Feel free to share this meal with me on Instagram @thecuttingveg or on Pinterest @thecuttingveg. I love seeing your recreations!
Yields 4 side servings
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1/2 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, pressed or finely minced
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- freshly cracked black pepper
- 1 can chickpeas, drained and rinsed (around 1.5 cups)
- romaine lettuce (I used 1.5 head), finely chopped with a knife
- 1/4-1/2 red onion, thinly sliced
- large handful cherry tomatoes, cut in half
- 1-2 roasted red peppers, sliced thinly
- 5-6 peperoncini, stems cut off and discarded, thinly sliced
- 1/4 cup either parmesan, chopped into small cubes, or crumbled feta
- salt + pepper, red pepper flake, and dried oregano, for serving
For the dressing, whisk together ingredients for the dressing. Season with salt and pepper, to taste. Add chickpeas to the dressing and toss to combine. Allow to sit for at least 15-20 minutes to marinate. This can also be done in advance and allowed to sit in the fridge
For the salad, place shredded romaine in serving bowl. Lightly toss with a pinch of salt to season and "fluff" the lettuce. Drain chickpeas from the dressing, reserving the extra to serve. Add chickpeas, sliced tomatoes, red onion, roasted red pepper, peperoncini, and cheese, if using. Drizzle around 2 tablespoons of reserved dressing on salad and toss to combine. Season with salt, pepper, red pepper flake, and oregano, to taste, and serve alongside reserved dressing