La Scala Chopped Chickpea Salad (Print Version)

Chopped romaine, cherry tomatoes, chickpeas, and tangy Italian dressing combine for a bright, protein-rich salad.

# What You'll Need:

→ Salad

01 - 1 can (15 oz) 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

# How to Make It:

01 - In a large mixing bowl, combine chickpeas, romaine lettuce, iceberg lettuce, cherry tomatoes, cucumber, roasted red peppers, red onion, pepperoncini, provolone, and Parmesan cheese. Toss gently to integrate evenly.
02 - In a small bowl or jar, vigorously whisk together extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, Dijon mustard, garlic powder, kosher salt, and black pepper until emulsified.
03 - Pour the dressing over the mixed salad ingredients and toss thoroughly to ensure each component is evenly coated.
04 - Serve immediately to enjoy the crisp texture, or refrigerate for 10 to 15 minutes to allow flavors to meld.

# Additional Tips::

01 -
  • Protein-packed and flavorful
  • Easy and quick to prepare
02 -
  • For extra protein, add grilled chicken or tuna
  • Substitute provolone with mozzarella or feta if preferred
03 -
  • Use fresh lemon juice for best flavor
  • Chill the salad briefly to enhance taste
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