Save to Pinterest A vibrant, protein-packed salad inspired by the iconic Beverly Hills restaurant, featuring crisp chopped vegetables, creamy chickpeas, tangy Italian dressing, and savory cheese—perfect for a refreshing lunch or light dinner.
This salad reminds me of bright sunny afternoons and easy summer lunches with friends.
Ingredients
- Chickpeas: 1 (15 oz / 425 g) can chickpeas, rinsed and drained
- Romaine Lettuce: 2 cups (80 g), finely chopped
- Iceberg Lettuce: 1 cup (80 g), finely chopped
- Cherry Tomatoes: 1 cup (120 g), quartered
- Cucumber: 1 cup (110 g), diced
- Marinated Roasted Red Peppers: ½ cup (65 g), chopped
- Red Onion: ¼ cup (30 g), finely diced
- Pepperoncini: ¼ cup (30 g), sliced (optional)
- Provolone Cheese: ½ cup (60 g), diced
- Parmesan Cheese: ¼ cup (30 g), grated
- Extra Virgin Olive Oil: ⅓ cup (80 ml)
- Red Wine Vinegar: 2 tbsp (30 ml)
- Fresh Lemon Juice: 1 tbsp (15 ml)
- Dried Oregano: 1 tsp
- Dijon Mustard: 1 tsp
- Garlic Powder: ½ tsp
- Kosher Salt: ½ tsp
- Freshly Ground Black Pepper: ¼ tsp
Instructions
- Step 1:
- In a large bowl, combine chickpeas, chopped romaine, iceberg lettuce, cherry tomatoes, cucumber, roasted red peppers, red onion, pepperoncini, provolone, and Parmesan. Toss gently to mix.
- Step 2:
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic powder, salt, and black pepper until well combined.
- Step 3:
- Pour the dressing over the salad and toss thoroughly to evenly coat all ingredients.
- Step 4:
- Serve immediately for crisp texture or chill for 10–15 minutes to meld flavors.
Save to Pinterest This salad has become a family favorite shared around the dinner table on warm evenings.
Notes
For extra protein, add grilled chicken or tuna. Substitute provolone with mozzarella or feta if preferred. For a vegan version, omit cheese or use plant-based alternatives. Serve with crusty bread or pita chips for a heartier meal.
Required Tools
Large mixing bowl, small bowl or jar (for dressing), whisk, chefs knife, cutting board.
Nutritional Information
Calories: 330, Total Fat: 20 g, Carbohydrates: 25 g, Protein: 11 g per serving.
Save to Pinterest This chopped chickpea salad is your quick go-to for a nutritious and flavorful meal.
Ask About This Recipe
- → What makes chickpeas ideal for this salad?
Chickpeas provide a hearty texture and rich protein content while absorbing the tangy flavors of the dressing, balancing the crisp vegetables perfectly.
- → Can the dressing be adjusted for different tastes?
Yes, the dressing's herbs and acidity can be tweaked by adding more lemon juice, vinegar, or mustard to suit personal flavor preferences.
- → How can this salad be stored to maintain freshness?
Store it in an airtight container in the refrigerator and ideally dress it just before serving to preserve the crisp texture.
- → Are there suitable substitutions for cheese in this dish?
Provolone can be replaced with mozzarella, feta, or plant-based cheese alternatives for different flavors or dietary needs.
- → What side dishes pair well with this chopped chickpea salad?
Crusty bread, pita chips, or light soups complement the salad well, enhancing the meal's balance and satisfaction.