La Scala Chopped Chickpea Salad (Printable View)

A vibrant blend of chickpeas, crisp vegetables, and Italian dressing for a refreshing light meal.

# What You Need:

→ Salad

01 - 1 (15 oz) can chickpeas, rinsed and drained
02 - 2 cups romaine lettuce, finely chopped
03 - 1 cup iceberg lettuce, finely chopped
04 - 1 cup cherry tomatoes, quartered
05 - 1 cup cucumber, diced
06 - ½ cup marinated roasted red peppers, chopped
07 - ¼ cup red onion, finely diced
08 - ¼ cup pepperoncini, sliced (optional)
09 - ½ cup provolone cheese, diced
10 - ¼ cup Parmesan cheese, grated

→ Dressing

11 - ⅓ cup extra virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1 tablespoon fresh lemon juice
14 - 1 teaspoon dried oregano
15 - 1 teaspoon Dijon mustard
16 - ½ teaspoon garlic powder
17 - ½ teaspoon kosher salt
18 - ¼ teaspoon freshly ground black pepper

# How To Make It:

01 - In a large bowl, combine chickpeas, romaine, iceberg lettuce, cherry tomatoes, cucumber, red peppers, red onion, pepperoncini, provolone, and Parmesan. Toss gently to combine.
02 - 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 fully emulsified.
03 - Pour the dressing over the salad mixture and toss thoroughly to ensure even coating.
04 - Serve immediately to preserve crispness, or refrigerate for 10 to 15 minutes to allow flavors to meld.

# Expert Tips:

01 -
  • Protein-packed
  • Refreshing and light meal
02 -
  • Contains milk (provolone, Parmesan)
  • Vegetarian and gluten-free as written
03 -
  • Rinse chickpeas well to reduce sodium
  • Use fresh ingredients for the best flavor
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