Italian Chickpea Salad
This simple chickpea salad is loaded with big Italian flavor from hot soppressata, provolone, black olives, pepperoncini peppers, and more, and is the perfect salad for potlucks (no soggy lettuce here!).
Servings 6 ¾ cup servings
Calories 270kcal
Ingredients
- 2 15 ounce cans chickpeas drained and rinsed
- 4 ounces provolone cheese cut into small cubes (about 1 ½ cups)
- 4 ounces salami cut into small cubes (about 1 ½ cup)s
- 1 cup medium black olives cut in half
- 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 plump garlic clove pressed or finely minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a large bowl, add the chickpeas, provolone, salami, black olives, roasted red bell pepper, pepperoncini, and red onion. In a small bowl, whisk the olive oil, red wine vinegar, garlic, oregano, salt, and black pepper. Pour the dressing over the salad ingredients and toss well to combine. Taste for seasoning, adding more salt, pepper, or oregano to taste. Serve chilled or at room temperature. Refrigerate in an airtight container for up to 3 days.