Italian Chopped Salad with Chickpeas and Red Wine Vinaigrette
A crunchy, colorful salad of crisp romaine, chickpeas, cherry tomatoes, roasted red peppers, olives, and little cubes of provolone, all tossed in a tangy shake-in-a-jar oregano vinaigrette. Letting the chickpeas and vegetables sit in the dressing for a few minutes gives every bite more flavor, and the whole thing is ready in about twenty minutes.
20 mins
12 servings
Ingredients
- 2 cups Cherry Tomatoes
- 2 cloves of Garlic
- 1 cup Roasted Red Peppers
- 2 heads of Romaine Lettuce
- 1 Small Red Onion
- 8 ounces Provolone Cheese
- 1 cup Black Olives
- 2 cans of Chickpeas
- 1 teaspoon Kosher Salt
- 2 teaspoons Mustard (Dijon)
- ¼ cup + 2 tablespoons Red Wine Vinegar
- ½ teaspoon Black Pepper
- 2 teaspoons Dried Oregano
- ½ cup Extra-Virgin Olive Oil
- 2 teaspoons Honey
Directions
- Add the olive oil, vinegar, mustard, honey, oregano, garlic, salt, and pepper to a jar with a tight lid and shake until the dressing looks creamy.
- Pat the chickpeas dry with a towel so the dressing clings. In a large bowl, toss the chickpeas, tomatoes, red onion, roasted red peppers, and olives with about half of the dressing and let them sit for 5 minutes while you chop the lettuce.
- Add the romaine and provolone, pour over the rest of the dressing, and toss until everything is lightly coated.
- Serve right away. To make ahead, keep the dressing and the dressed chickpea mixture in the fridge for up to 2 days, then add the lettuce and cheese just before serving.
