La Scala Chopped Chickpea Salad (Printable)

Vibrant chopped veggies and creamy chickpeas with tangy Italian dressing for a light, protein-rich lunch.

# 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 - 1/2 cup marinated roasted red peppers, chopped
07 - 1/4 cup red onion, finely diced
08 - 1/4 cup pepperoncini, sliced (optional)
09 - 1/2 cup provolone cheese, diced
10 - 1/4 cup Parmesan cheese, grated

→ Dressing

11 - 1/3 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 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon kosher salt
18 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - In a large bowl, gently mix chickpeas, romaine, iceberg lettuce, cherry tomatoes, cucumber, roasted red peppers, red onion, pepperoncini, provolone, and Parmesan until evenly distributed.
02 - Whisk together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic powder, salt, and black pepper in a small bowl or jar until fully emulsified.
03 - Pour the dressing over the salad mixture and toss thoroughly to ensure even coating of all components.
04 - Serve immediately to maintain crispness or refrigerate for 10 to 15 minutes to allow flavors to meld.

# Expert Suggestions:

01 -
  • Protein-packed and satisfying
  • Refreshing and light meal option
02 -
  • Contains milk from provolone and Parmesan cheese
  • Vegetarian and gluten-free as written
03 -
  • Rinse chickpeas well to remove excess salt and improve flavor
  • Use fresh lemon juice for the best tang in the dressing
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