Go Back
–+ servings
Italian Chop Salad with Peperoncini Vinaigrette
Print Recipe
5 from 11 votes

Italian Chopped Salad with Pepperoncini Vinaigrette

Total Time40 minutes
Course: Salad
Servings: 4
Author: Alex Snodgrass

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

Calories: 488kcal | Carbohydrates: 11g | Protein: 19g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 50mg | Sodium: 1615mg | Potassium: 680mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7164IU | Vitamin C: 50mg | Calcium: 285mg | Iron: 3mg