Vegetarian Italian Chopped Salad

I love chopped salads and I love Italian food! This is a great side salad or awesome for a large BBQ to have out on the table for your guests.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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One 15-ounce can chickpeas, rinsed and drained

1 tablespoon extra-virgin olive oil

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon red pepper flakes

3 hearts of romaine lettuce, finely chopped

1/2 head radicchio, thinly sliced

3 celery stalks, diced

10 cherry tomatoes, halved

3/4 cup sliced pickled pepperoncini peppers from a jar

1/2 cup oil-packed sun-dried tomatoes, rinsed and roughly chopped

1 cup diced cucumber

1 cup cubed provolone cheese

Italian Vinaigrette:

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 tablespoon dried oregano

1 garlic clove, minced

1/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1/4 teaspoon red pepper flakes


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. For the salad: Place the chickpeas on the prepared baking sheet and sprinkle with the oil, cumin, garlic powder, onion powder and red pepper flakes. Toss to coat. Roast until crisped, about 20 minutes.
  3. Meanwhile, combine the lettuce, radicchio, celery, cherry tomatoes, pepperoncini, sun-dried tomatoes and cucumber in a large bowl.
  4. For the Italian vinaigrette: In an airtight container, combine the oil, vinegar, oregano, garlic, black pepper, salt and red pepper flakes. Set aside.
  5. Remove the chickpeas from the oven and let cool 10 minutes.
  6. Toss the salad with 3 tablespoons of the vinaigrette. Place the salad in the center of 4 large plates and top with the cheese and crispy chickpeas. 

Cook’s Note

The remaining vinaigrette can be refrigerated in an airtight container for up to 5 days.

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