La Scala Chopped Chickpea Salad

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.

I first tried this salad after visiting La Scala and have been making it regularly for a healthy lunch option.

Ingredients

• Salad: 1 (15 oz / 425 g) can chickpeas, rinsed and drained, 2 cups (80 g) romaine lettuce, finely chopped, 1 cup (80 g) iceberg lettuce, finely chopped, 1 cup (120 g) cherry tomatoes, quartered, 1 cup (110 g) cucumber, diced, ½ cup (65 g) marinated roasted red peppers, chopped, ¼ cup (30 g) red onion, finely diced, ¼ cup (30 g) pepperoncini, sliced (optional), ½ cup (60 g) provolone cheese, diced, ¼ cup (30 g) Parmesan cheese, grated
• Dressing: ⅓ cup (80 ml) extra virgin olive oil, 2 tbsp (30 ml) red wine vinegar, 1 tbsp (15 ml) fresh lemon juice, 1 tsp dried oregano, 1 tsp Dijon mustard, ½ tsp garlic powder, ½ tsp kosher salt, ¼ tsp freshly ground black pepper

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.

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This salad always brings my family together, especially on warm afternoons when we enjoy it on the patio.

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.

Allergen Information

Contains milk (provolone, Parmesan). Vegetarian and gluten-free as written. Check cheese and dressing ingredients for hidden gluten or allergens if necessary.

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Enjoy this vibrant salad as a light meal or refreshing side that never disappoints.

Recipe Questions & Answers

→ Can I prepare the salad in advance?

It's best to toss the salad right before serving to keep the vegetables crisp and the flavors vibrant.

→ Are there suitable substitutions for the cheeses?

Yes, mozzarella or feta can be used as alternatives to provolone and Parmesan for different flavor profiles.

→ How can I make this dish vegan-friendly?

Omit the cheeses or replace them with plant-based alternatives to maintain creaminess without dairy.

→ What enhances the flavor of the dressing?

Fresh lemon juice, dried oregano, and Dijon mustard give the olive oil and vinegar dressing a tangy and aromatic kick.

→ Is this suitable for gluten-free diets?

Yes, the ingredients used are naturally gluten-free, but always check labels on processed items like cheese and vinegar.