Chopped Salad
Like your salads heavy on the meat and cheese?
Girl, me too.
So here’s my version of an Italian Chopped Salad, but with a few tweaks I’ll forever swear by, like, roasted chickpeas instead of straight from the can (trust me, so worth it), and Napa cabbage in place of iceberg for more flavor, better texture, and leftovers that don’t get sad.
But you’ll still want to wait to dress this little pretty until right before it’s time to serve.
Even better if you can eat it immediately for the ultimate freshness and crunch.
here’s what you’ll need
2 cups Napa cabbage, shredded
1.5 cups radicchio, shredded
1/2 cup red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cup canned chickpeas, drained and rinsed
1/2 cup kalamata olives, halved
1/2 cup pepperoncini, sliced and diced
1/2 cup mild cheddar, diced
1/2 cup mozzarella pearls
1 cup salami, sliced into thin strips
1/3 cup extra virgin olive oil
1.5 tbsp red wine vinegar
1 tbsp lemon juice
dried oregano
paprika
salt
fresh cracked pepper
here’s what you’ll need to do
Preheat oven to 400 degrees.
Drain, rinse and pat dry a can of chickpeas before placing them on a sheet tray and drizzling with extra virgin olive oil.
Sprinkle generously with salt, pepper and paprika.
Bake in the oven for 10 minutes, or until lightly crisp.
Set aside to cool.
Meanwhile, make your dressing by adding olive oil, red wine vinegar, lemon juice, 1/2 tbsp oregano, and a pinch of salt and pepper to a small lidded jar. Put lid tightly on your jar and give it a good shake until blended. Set aside.
In a large bowl, combine the cabbage, radicchio, red onion, tomatoes, roasted chickpeas, Kalamata olives, pepperoncini, mozzarella, cheddar and salami.
Pro Tip: Chop and slice everything into small, similar sized pieces for the ultimate chopped salad experience.
Drizzle with dressing, and season with salt, pepper and a pinch of oregano.
Toss to incorporate, and enjoy!