Italian Chickpea Salad Recipe

Introduction

This Italian Chickpea Salad is a vibrant and hearty dish full of bold flavors and satisfying textures. Perfect for a light lunch or a flavorful side, it combines creamy provolone, savory salami, and tangy vegetables, all brought together with a zesty dressing.

Ingredients

• 2 15-ounce cans chickpeas, drained and rinsed
• 4 ounces provolone cheese, cut into small cubes (about 1 1/2 cups)
• 4 ounces salami, cut into small cubes (about 1 1/2 cups)
• 1 cup medium black olives, cut in half
• 3/4 cup chopped roasted red bell pepper
• 3/4 cup chopped pepperoncini
• 1/3 cup slivered red onion
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 plump garlic clove, pressed or finely minced
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Step 1: In a large bowl, combine the chickpeas, provolone cubes, salami cubes, black olives, roasted red bell pepper, chopped pepperoncini, and slivered red onion.
2. Step 2: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, kosher salt, and black pepper until well blended.
3. Step 3: Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly.
4. Step 4: Taste the salad and adjust seasoning with additional salt, pepper, or oregano if desired. Serve chilled or at room temperature.

Tips & Variations

• For a vegetarian version, omit the salami and add extra olives or roasted vegetables for more flavor.
• Let the salad sit for at least 30 minutes before serving to allow the flavors to meld beautifully.
• Use fresh oregano instead of dried for a brighter herb taste if you have it on hand.
• Add chopped fresh parsley or basil for an extra fresh touch.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within this time as the olives and pepperoncini will continue to flavor the salad. You can serve it cold or let it come to room temperature before eating. Avoid freezing as the texture will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans other than chickpeas?

While chickpeas are traditional and provide a nice texture, you can substitute with cannellini beans or great northern beans for a different twist. Just make sure to drain and rinse them well.

Is this salad suitable for meal prep?

Yes, this salad holds up well for several days in the fridge, making it an excellent option for meal prep. Just keep it refrigerated and give it a quick toss before serving.

Italian Chickpea Salad Recipe

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★★★★★

5 from 127 reviews

This Italian Chickpea Salad is a vibrant and flavorful dish combining protein-rich chickpeas with savory provolone cheese, spicy salami, briny olives, and tangy pickled peppers. Tossed in a zesty red wine vinegar and garlic dressing, it makes a perfect make-ahead salad for lunches, picnics, or easy dinners, served chilled or at room temperature.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 15-ounce cans chickpeas, drained and rinsed
• 4 ounces provolone cheese, cut into small cubes (about 1 1/2 cups)
• 4 ounces salami, cut into small cubes (about 1 1/2 cups)
• 1 cup medium black olives, cut in half
• 3/4 cup chopped roasted red bell pepper
• 3/4 cup chopped pepperoncini
• 1/3 cup slivered red onion

Dressing Ingredients

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 plump garlic clove, pressed or finely minced
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Combine Salad Ingredients: In a large bowl, add the drained and rinsed chickpeas, cubed provolone cheese, cubed salami, halved black olives, chopped roasted red bell pepper, chopped pepperoncini, and slivered red onion. Gently mix to combine all the components evenly.
2. Prepare Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, pressed or minced garlic, dried oregano, kosher salt, and freshly ground black pepper until the dressing is well emulsified and flavorful.
3. Toss Salad with Dressing: Pour the prepared dressing over the salad ingredients in the large bowl and toss thoroughly to ensure all pieces are coated with the dressing. Taste and adjust seasoning by adding more salt, pepper, or oregano if desired.
4. Serve or Store: Serve the salad chilled or at room temperature. If not serving immediately, refrigerate it in an airtight container for up to 3 days to allow the flavors to meld.

Notes

• This salad can be prepared a few hours ahead or the day before to enhance the flavors.
• For a vegetarian option, omit the salami or substitute with a plant-based alternative.
• Use fresh garlic for best flavor, but garlic powder can be substituted in a pinch.
• Adjust the amount of pepperoncini according to your preferred spice level.
• Serve as a hearty side dish or a light main course with crusty bread.

Keywords: Italian Chickpea Salad, Chickpeas, Provolone Salad, No Cook Salad, Easy Italian Salad, Healthy Salad, Cold Salad