32 Salads That Make a Meal | Italian Chopped Salad with Marinated Chickpeas
Inspired by the famous Italian chopped salad at La Scala, this yummy salad recipe gets its amazing crunchy textures and flavors from marinated chickpeas, salami, artichoke hearts, sun-dried tomatoes, Asiago cheese, and a zesty red wine dressing.
Course Salad
Cuisine Italian
Keyword chopped salad
Prep Time 35 minutesminutes
Total Time 35 minutesminutes
Ingredients
¼cupDeLallo extra virgin olive oil
2tablespoonsred wine vinegar
1small clove garlic, pressed
1teaspoondry mustard
1teaspoondried thyme
1teaspoondried oregano
kosher salt and freshly ground black pepper
1 15ouncecan of chickpeas, drained
4cupsromaine lettuce, chopped
4cupsiceberg lettuce, chopped
1package DeLallo SaladSavors® Sharp flavor, with Asiago cheese, marinated artichoke hearts and sun-dried tomatoes
3ouncesCalabrese salami, or pepperoni, thinly sliced
Instructions
Combine the olive oil, red wine vinegar, garlic and dry mustard in a small jar and season with a pinch of kosher salt and freshly ground black pepper. Shake the dressing well.
Place the chickpeas in a bowl and pour 1-2 tablespoons of the dressing on the chickpeas to marinated for 30 minutes and reserve the rest for later.
Add the chopped lettuces to a large bowl. Chop the DeLallo SaladSavors™ artichoke hearts and sun dried tomatoes into bite size pieces. Add to the lettuces with the sliced Calabrese and half of the Asiago cheese. Add the chickpeas in the dressing to the lettuce mixture then pour about half of the reserved dressing over the lettuces and toss to coat. Add more dressing if desired.