La Scala Chopped Chickpea Salad (Print)

Chopped chickpeas with crisp veggies, tangy dressing, and savory cheese for a fresh, satisfying meal.

# Components:

→ Salad

01 - 1 can (15 oz) 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

# Directions:

01 - In a large bowl, gently toss chickpeas, romaine, iceberg lettuce, cherry tomatoes, cucumber, roasted red peppers, red onion, pepperoncini, provolone, and Parmesan until well mixed.
02 - Whisk olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic powder, kosher salt, and black pepper in a small bowl or jar until fully emulsified.
03 - Pour the dressing over the salad and toss thoroughly to ensure even coating of all ingredients.
04 - Serve immediately to maintain crispness or chill for 10 to 15 minutes to enhance flavor melding.

# Expert Advice:

01 -
  • Protein-packed and vegetarian
  • Fresh and flavorful with tangy Italian dressing
02 -
  • Contains milk (provolone, Parmesan)
  • Vegetarian and gluten-free as written
03 -
  • Chill the salad before serving to blend flavors well
  • Use fresh ingredients for the best texture and taste
Back