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Say hello to your newest obsession — Italian Chopped Salad with Pepperoncini Vinaigrette!
If you follow me on Instagram, you probably know that I love making a quick Italian Chopped Salad for lunch. For this recipe, I made a quick pepperoncini vinaigrette to add even more flavor than the usual balsamic-oil combination. It really takes the whole thing to the next level.
I like to load my salad up with a combination of leafy greens (in this case, baby arugula), juicy cherry tomatoes, red onions, diced genoa salami, and provolone cheese. It’s rich, salty, tangy, savory, and all around delicious. It makes a quick lunch salad actually feel like a treat!
ingredients:
- Canned Garbanzo Beans
- Extra Virgin Olive Oil
- Italian Seasoning
- Kosher Salt
- Freshly Ground Black Pepper
- Pepperoncini Peppers
- Pepperoncini Brine
- White Wine Vinegar
- Freshly Grated Parmesan Cheese
- Garlic Cloves
- Romaine Lettuce
- Baby Arugula
- Cherry Tomatoes
- Sweet n’ Tangy Pepper Drops
- Red Onions
- Genoa Salami
- Provolone Cheese
step-by-step:
step one: preheat the oven
Preheat the oven to 425℉ and line a baking sheet with parchment paper.
step two: prep the chickpeas
Pat the chickpeas dry with a paper towel and spread on the prepared baking. Drizzle with the olive oil, Italian seasoning, salt, and pepper and toss until evenly coated. Transfer to the oven and bake until the chickpeas are golden brown and crisp, about 25 minutes, tossing halfway through.
step three: Make the Pepperoncini Vinaigrette
In a small bowl, whisk together the minced pepperoncini, pepperoncini brine, white wine vinegar, olive oil, Parmesan, garlic, Italian seasoning, salt, and pepper. Set aside.
step four: assemble the salad
In a large bowl, combine the romaine lettuce, arugula, cherry tomatoes, pepper drops, sliced pepperoncini, red onions, salami, and provolone cheese.
step five: dress the salad and serve
When the chickpeas are crisp, remove from the oven and set aside to cool slightly. Pour the vinaigrette over the salad and toss until well coated in the dressing and evenly combined. Divide the salad among. Top with the crispy chickpeas.
recipe faqs:
Sweet n’ tangy pepper drops are my new obsession. Just like their name, they are sweet with a touch of tang! If you like peppadews, you will love these. You can usually find these in the deli section of your grocery store or near the other condiments, but if you can’t find them, you can sub 1/2 cup drained and chopped roasted red pepper.
You can make the chopped salad and dressing in advance, but I would wait to combine them until you’re ready to serve so that the veggies don’t get soggy.
I can’t wait to see you all make your desk lunches more exciting with this Italian Chopped Salad with Pepperoncini Vinaigrette!
looking for more salad inspiration? try these!
Italian Chopped Salad with Pepperoncini Vinaigrette
Ingredients
For the Crispy Chickpeas:
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Pepperoncini Vinaigrette:
- 6 pepperoncini peppers, cored and minced (about 3 tablespoons)
- 3 tablespoons pepperoncini brine
- 2 tablespoons white wine vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly grated Parmesan cheese
- 1 garlic clove, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Salad:
- 6 cups chopped romaine lettuce (from about 1 large head)
- 4 cups baby arugula
- 1 cup halved cherry tomatoes
- 1/2 cup drained sweet n’ tangy pepper drops
- 1/2 cup sliced pepperoncini, drained
- 1/2 cup halved and thinly sliced red onion
- 6 ounces sliced genoa salami, 1/2-inch dice
- 3 ounces sliced provolone cheese, 1/2-inch dice (optional)
Instructions
- Preheat the oven to 425℉ and line a baking sheet with parchment paper.
Make the Chickpeas:
- Pat the chickpeas dry with a paper towel and spread on the prepared baking. Drizzle with the olive oil, Italian seasoning, salt, and pepper and toss until evenly coated. Transfer to the oven and bake until the chickpeas are golden brown and crisp, about 25 minutes, tossing halfway through.
Make the Pepperoncini Vinaigrette:
- In a small bowl, whisk together the minced pepperoncini, pepperoncini brine, white wine vinegar, olive oil, Parmesan, garlic, Italian seasoning, salt, and pepper. Set aside.
Assemble the Salad:
- In a large bowl, combine the romaine lettuce, arugula, cherry tomatoes, pepper drops, sliced pepperoncini, red onions, salami, and provolone cheese.
- When the chickpeas are crisp, remove from the oven and set aside to cool slightly. Pour the vinaigrette over the salad and toss until well coated in the dressing and evenly combined. Divide the salad among. Top with the crispy chickpeas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Does this salad need to be eaten immediately or can it be made a day ahead? I know sometimes salads get soggy…
You could prep it all in advance but I would recommend assembling with dressing right before serving!
Delightful Salad!!
LOVE LOVE! This is my easy take-to-work lunch. There’s so many layers of flavor and texture that is just so satifying. I would say this and the Macho salad from Dinner Tonight are my favorites.
yay!! i am so glad you love! Thank you, Stephanie!
Where can I find the nutritional value of the salad?
I just added the *estimated* nutritional value to the bottom of the recipe card.
So good! Added artichokes too!
Anyone know the macros of the salad?
Wondering the same thing……..
I loved this salad! The variety of flavors makes it interesting but it’s also very easy to make. I couldn’t find the sweet pepper drops but I did see they sell them on their website – next time!
This salad is AMAZING!! My go to for an easy lunch or dinner, so flavorful! Thank you Alex for another delicious recipe!
This salad is everything I want in a salad – so EASY, excellent dressing, different textures and totally addictive! Don’t sleep on those seasoned chickpea croutons either!
One of my favorites as well! Thanks for commenting