La Scala Chopped Chickpea Salad (Print Version)

Fresh chickpeas, crisp greens, cheese, and tangy Italian dressing combine for a colorful, protein-rich salad.

# What You'll 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 - 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 tbsp red wine vinegar
13 - 1 tbsp fresh lemon juice
14 - 1 tsp dried oregano
15 - 1 tsp Dijon mustard
16 - ½ tsp garlic powder
17 - ½ tsp kosher salt
18 - ¼ tsp freshly ground black pepper

# How to Make It:

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

# Expert Tips:

01 -
  • Protein-packed for a filling meal
  • Fresh and flavorful with tangy Italian dressing
02 -
  • Contains milk from provolone and Parmesan cheese
  • Vegetarian and gluten-free as written
03 -
  • Use fresh lemon juice for best flavor
  • Allow salad to chill briefly so flavors meld together
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