Recipe courtesy of Fabio Viviani

Fresh Bean Salad with Roasted Chickpeas, Crispy Mortadella Bites and Mustard Vinaigrette

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 3 to 4 servings
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2 tablespoons whole-grain mustard

1/4 cup red wine vinegar 

2/3 cup olive oil 

1 tablespoon minced Fresno chili pepper 

Kosher salt 

Freshly ground black pepper 


Olive oil, for drizzling

1 cup diced mortadella 

1/2 cup fresh green beans, blanched, trimmed 

1/2 cup canned cannellini beans, rinsed 

1/2 cup canned chickpeas, rinsed

1/2 cup thinly sliced red bell pepper 

1 shallot, sliced thin 

2 cups mixed greens 


  1. For the dressing: Combine the mustard, red wine vinegar, olive oil and Fresno pepper in a bowl and whisk until combined. Season with salt and pepper.
  2. For the salad: In a large saucepan on medium-high heat, drizzle in a touch of olive oil and toss in the mortadella. Cook until slightly crispy, 5 to 7 minutes. Cook for another 3 minutes, then let cool on paper towels to absorb excess oil.
  3. Place the green beans, cannellini beans, chickpeas, bell pepper, shallot and mixed greens in a large bowl. Toss the mixture with the vinaigrette and adjust the seasoning with salt and pepper. Top with the seared mortadella. Drizzle some olive oil over the top.
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