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Say hello to your newest obsession — Italian Chop Salad with Pepperoncini Vinaigrette!
If you follow me on Instagram, you already know I love making a quick Italian Chop for lunch. To make it even more exciting, I made a Pepperoncini Vinaigrette to add even more flavor than the usual balsamic-oil combination.
And let’s talk peppers. You all already know I love pepperoncinis, but there’s a new-to-me pepper I am loving — sweet + tangy pepper drops! Similar to peppadews, they bring add a craveable bold flavor to any dish. And don’t worry if you can’t find these in your grocery store, I have an alternative in the recipe note for you.
I can’t wait to see you all make your desk lunches more exciting with this Italian Chop Salad with Pepperoncini Vinaigrette!
looking for more salad inspiration? try these!
Italian Chop 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 mild pepperoncini peppers, cored and minced (about 3 tablespoons)
- 3 tablespoons pepperoncini brine
- 2 tablespoons white wine vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons grated Parmesan cheese
- 1 garlic clove, minced
- 1 teaspoon italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Salad:
- 6 cups chopped romaine lettuce or 1 large head
- 4 cups baby arugula
- 1 cup halved cherry tomatoes
- ½ cup drained sweet n’ tangy pepper drops see note
- ½ cup sliced pepperoncini, drained
- ½ cup halved and thinly sliced red onion
- 6 ounces sliced genoa salami, ½-inch dice
- 3 ounces sliced provolone cheese, ½-inch dice (optional, omit for dairy-free)
Instructions
- Preheat the oven to 425℉ and line a baking sheet with parchment paper.
Make the Chickpeas:
- Pat the chickpeas very dry 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, the 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, arugula, cherry tomatoes, pepper drops, red onion, 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 amongst four plates then, divide the crunchy chickpeas over the top of each salad.
Notes
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