Zesty Italian Chickpea Salad
Zesty Italian Chickpea Salad combines tender chickpeas, provolone, salami, olives, and tangy peppers with a simple oregano vinaigrette. This easy salad takes just 15 mins and works beautifully for packed lunches, potlucks, or a dinner side.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 6 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: Italian
Ingredients
Scale
- 2 cans chickpeas, 15 ounces each, drained and rinsed
- 4 ounces provolone cheese, cut into small cubes
- 4 ounces salami, cut into small cubes
- 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 large garlic clove, pressed or finely minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the ingredients. Drain the rinsed chickpeas thoroughly. Drain the olives, roasted red peppers, and pepperoncini. Cube the cheese and salami, halve the olives, chop the peppers, and thinly slice the onion.
- Combine the salad. Place chickpeas, provolone, salami, olives, roasted red pepper, pepperoncini, and red onion in a large bowl.
- Whisk the dressing. Combine olive oil, red wine vinegar, garlic, oregano, kosher salt, and black pepper in a small bowl. Whisk until blended.
- Toss and serve. Pour the dressing over the salad and toss gently until evenly coated. Taste before adding more seasoning. Serve freshly tossed or refrigerate until chilled.
Notes
- Drain all canned and jarred ingredients well to prevent watery dressing.
- Choose mild or spicy salami according to your preference.
- Refrigerate in an airtight container for up to 3 days and stir before serving.
- Freezing isn’t recommended because the cheese and peppers can change texture.
Nutrition
- Calories: 270
Keywords: Italian Chickpea Salad
Find it online: https://thesavorymama.com/zesty-italian-chickpea-salad/