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Italian Chop Salad with Peperoncini Vinaigrette
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5 from 9 votes

Italian Chop Salad with Peperoncini Vinaigrette

Total Time40 minutes
Servings: 4


For the Crispy Chickpeas:

  • One [15-ounce] can garbanzo beans drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the Pepperoncini Vinaigrette:

  • 6 mild peperoncini peppers cored and minced (about 3 tablespoons)
  • 3 tablespoons peperoncini brine
  • 2 tablespoons white wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoons grated parmesan cheese
  • 1 clove garlic 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 peperoncini drained
  • ½ cup halved and thinly sliced red onion
  • 6 ounces sliced genoa salami cut into ½-inch dice
  • 3 ounces sliced provolone cheese cut into ½-inch dice (optional, omit for dairy-free)


  • 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.


Sweet n’ tangy pepper drops are my new obsession. Just like their name they are exactly that — sweet with a touch of tang! If you like peppadews, you will love these. You can usually find these in your groceries deli section or jarred aisle, but if you can’t find them, you can sub ½ cup drained and chopped roasted red pepper.


Calories: 480kcal | Carbohydrates: 10g | Protein: 18g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 50mg | Sodium: 1615mg | Potassium: 610mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7075IU | Vitamin C: 28mg | Calcium: 273mg | Iron: 3mg