La Scala Chopped Chickpea (Print Version)

A colorful mix of chickpeas, fresh veggies, tangy dressing, and cheese for a light, flavorful meal.

# Components:

→ 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 tablespoons red wine vinegar
13 - 1 tablespoon fresh lemon juice
14 - 1 teaspoon dried oregano
15 - 1 teaspoon Dijon mustard
16 - ½ teaspoon garlic powder
17 - ½ teaspoon kosher salt
18 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - In a large bowl, mix chickpeas, romaine, iceberg lettuce, cherry tomatoes, cucumber, roasted red peppers, red onion, pepperoncini, provolone, and Parmesan gently to combine.
02 - Whisk together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic powder, kosher salt, and black pepper in a small bowl or jar until emulsified.
03 - Pour the dressing over the salad mixture and toss thoroughly to evenly coat all components.
04 - Serve immediately for optimal crispness or chill for 10 to 15 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • Protein-packed for a satisfying meal
  • Fresh and flavorful with crisp vegetables and creamy cheeses
02 -
  • For extra protein, add grilled chicken or tuna
  • Substitute provolone with mozzarella or feta if preferred
03 -
  • Use fresh vegetables for the best crunch and flavor
  • Chill the salad briefly to allow flavors to meld perfectly
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