Name: Vegetarian Italian Chopped Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 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; 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

Directions

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22m Easy 96%

CLASS

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
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.
Meanwhile, combine the lettuce, radicchio, celery, cherry tomatoes, pepperoncini, sun-dried tomatoes and cucumber in a large bowl.
For the Italian vinaigrette: In an airtight container, combine the oil, vinegar, oregano, garlic, black pepper, salt and red pepper flakes. Set aside.
Remove the chickpeas from the oven and let cool 10 minutes.
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.