Vegetarian Italian Chopped Salad Recipes

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VEGETARIAN ITALIAN CHOPPED SALAD



Vegetarian Italian Chopped Salad image

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.

Provided by Stuart O'Keeffe

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

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

Steps:

  • 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.

ITALIAN CHOPPED SALAD RECIPE BY TASTY



Italian Chopped Salad Recipe by Tasty image

All of your favorite Italian flavors are chopped together in this hearty salad. Full of tender and bitter greens, hearty protein from salami and chickpeas, and flavor boosters like Provolone, pepperoncini, and a garlicky vinaigrette, it's satisfying enough to stand alone, or can be served alongside your favorite dishes for an Italian feast.

Provided by Tasty

Categories     Lunch

Time 15m

Yield 6 servings

Number Of Ingredients 16

2 romaine hearts, thinly sliceds
1 small head of radicchio, thinly sliced
1 cup thinly sliced hard salami
½ cup thinly sliced Provolone cheese
1 cup cherry tomatoes, halved
15 oz 1 can of chickpeas, drained and rinsed
½ red onion, thinly sliced
½ cup thinly sliced pepperoncini
4 garlic cloves, minceds
2 teaspoons dijon mustard
½ cup finely grated parmesan cheese
¼ cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried oregano
½ cup olive oil

Steps:

  • Make the salad: In a large bowl, toss together the romaine, radicchio, salami, Provolone, tomatoes, chickpeas, red onion, and pepperoncini.
  • Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, Parmesan, vinegar, salt, pepper, and oregano. Slowly pour in the olive oil, whisking until smooth and emulsified.
  • Pour the vinaigrette over the salad and toss to coat.
  • Enjoy!

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