This delightful Italian chickpea salad bursts with bold flavors from spicy soppressata, provolone, black olives, pepperoncini peppers, and more. It’s an excellent addition to potlucks, offering a refreshing alternative to pasta salad while steering clear of any wilted lettuce.
I have a profound fondness for chickpeas, evident in the array of recipes I’ve curated utilizing them. From hearty vegetarian options like my speedy chana masala with spinach to Mediterranean kale salad, and even as one of my favorite bite-sized snacks, chickpeas consistently prove their versatility, healthiness, and incredible taste. This Italian chickpea salad is no exception. It resembles my Italian Chopped Salad with Marinated Chickpeas, but without the lettuce, ensuring its resilience on the barbecue buffet table during your next gathering (not to mention its suitability as a protein-rich, low-carb alternative to pasta salad). Packed with flavorful elements like hot soppressata, red onion, tangy pepperoncini peppers, black olives, roasted red peppers, savory provolone, and a vibrant Italian dressing, it encompasses a medley of remarkable flavors and textures, reminiscent of a deconstructed Italian sub (minus the bread). I find it irresistible—it’s just that good. I’ll confidently declare: this Italian chickpea salad is an absolute crowd-pleaser. Let’s delve into the recipe, shall we?
Ingredients for Italian Chickpea Salad:
– Chickpeas
– Provolone cheese
– Salami (I prefer spicy Calabrian salami, but Genoa, soppressata, or pepperoni work well)
– Black olives
– Roasted red pepper
– Pepperoncini peppers
– Red onion
– Olive oil
– Red wine vinegar
– Garlic
– Dried oregano
– Salt that adheres to kosher standards & black peppercorns freshly ground
Instructions for Making Italian Chickpea Salad:
Creating this salad is a breeze; it requires no cooking and comes together in around 15 minutes. Follow these steps:
1. Combine all salad ingredients in a large bowl—chickpeas, provolone, salami, black olives, roasted red bell pepper, pepperoncini, and red onion.
2. Prepare the zesty dressing. Whisk together olive oil, red wine vinegar, garlic, oregano, salt, and black pepper in a small bowl.
3. Toss the dressing with the salad ingredients, ensuring an even coating. Taste and adjust seasoning, adding more salt, pepper, or oregano if desired. Serve chilled or at room temperature.
Note: Store leftovers in an airtight container in the refrigerator; it stays fresh for up to 3 days.
Benefits of Chickpea Salad:
Chickpeas boast numerous health benefits. They’re rich in fiber, calcium, and magnesium, aiding in lowering cholesterol levels and reducing the risk of cancer. Additionally, they contain choline, supporting optimal brain health. While this chickpea salad might not be the healthiest option, it’s a fantastic source of fiber and protein, making it an excellent choice for those aiming to cut down on carbs.
Additions or Substitutions to the Recipe:
– Enhance the herbal essence by incorporating basil, parsley, or arugula.
– Experiment with cheeses like shaved Parmesan, mozzarella, or mozzarella pearls instead of provolone.
– Substitute fresh bell peppers (red or green) for roasted red bell peppers.
– Transform this salad into a pasta salad by adding cooked pasta.
Additional Information:
Canned chickpeas typically come soaked in a thick liquid, known as aquafaba, a result of the cooking and soaking process. While harmless, I usually rinse chickpeas while draining them, as I do for this recipe.
Serving Suggestions for Italian Chickpea Salad:
This salad is a potluck favorite but also serves well as a main dish.
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