Description
This Italian Chickpea Salad is a bold, deli-style favorite made with chickpeas, provolone, salami, olives, and a zesty red wine vinaigrette. Quick to make, full of flavor, and perfect for meal prep, potlucks, or easy lunches.
Ingredients
2 (15-ounce) cans chickpeas, drained and rinsed
4 ounces provolone cheese, cut into small cubes (about 1½ cups)
4 ounces salami, cut into small cubes (about 1½ cups)
1 cup medium black olives, halved
¾ cup chopped roasted red bell pepper
¾ cup chopped pepperoncini
⅓ cup slivered red onion
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 plump garlic clove, pressed or finely minced
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Instructions
In a large bowl, add the chickpeas, provolone, salami, black olives, roasted red bell pepper, pepperoncini, and red onion.
In a small bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, salt, and black pepper until well combined.
Pour the dressing over the salad and toss until everything is evenly coated.
Taste and adjust seasoning with more salt, pepper, or oregano if needed.
Serve chilled or at room temperature.
Notes
This salad tastes even better after it sits for 30 minutes to let the flavors mingle.
For a milder onion flavor, soak the sliced red onion in cold water for 10 minutes, then drain.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad , Lunch
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 35 mg