This simple chickpea salad is loaded with big Italian flavor from hot soppressata, provolone, black olives, pepperoncini peppers, and more, and is the perfect salad for potlucks (no soggy lettuce here!).
Course Salad
Cuisine Italian
Keyword chickpea salad
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 6¾ cup servings
Calories 270kcal
Ingredients
215 ounce canschickpeas, drained and rinsed
4ouncesprovolone cheese, cut into small cubes (about 1 ½ cups)
4 ouncessalami, cut into small cubes (about 1 ½ cup)s
1cupmedium black olives, cut in half
¾cupchopped roasted red bell pepper
¾cupchopped pepperoncini
⅓cupslivered red onion
¼cupextra virgin olive oil
2tablespoonsred wine vinegar
1plump garlic clove, pressed or finely minced
1teaspoondried oregano
1teaspoon kosher salt
½teaspoonfreshly ground black pepper
Instructions
In a large bowl, add the chickpeas, provolone, salami, black olives, roasted red bell pepper, pepperoncini, and red onion. In a small bowl, whisk the olive oil, red wine vinegar, garlic, oregano, salt, and black pepper. Pour the dressing over the salad ingredients and toss well to combine. Taste for seasoning, adding more salt, pepper, or oregano to taste. Serve chilled or at room temperature. Refrigerate in an airtight container for up to 3 days.