Description
The restaurant-worthy Italian Chopped Salad I can't stop making! We're tossing crisp lettuce, chickpeas, tomatoes, pepperoncini, cheese, and red onion with my bold (not too oily!) homemade Italian dressing. The combo of textures and punchy flavors make this SO fun to eat. She's packed with 12g protein and 6g fiber to keep you full, and that's before meat you mad add. Great for make ahead lunches and guaranteed to impress at potlucks!
This makes a BIG bowl of salad but it really shrinks down when you add the dressing.
Ingredients
Units
Scale
- 1 batch 5-minute Italian dressing (you'll have a it leftover)
- 6 cups romaine and radicchio blend, chopped small (I use a 9oz bag of Italian mix)
- 3 cups shredded iceberg lettuce (I use an 8oz bag for ease)
- 1 14.5oz can chickpeas, drained and rinsed
- 1/2 small red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- 3/4 cup sliced pepperoncini, drained
- 6-8 oz provolone cheese, chopped into small cubes (1 heaping cup)
- salt and pepper, to taste
Instructions
- Make Italian dressing.
- Place chopped romaine and iceberg in your largest mixing bowl. Add chickpeas, red onion, tomatoes, pepperoncini, and cheese.
- Drizzle about 3/4 of the dressing (start with less, you can always add more!) over the salad plus a good pinch of salt and pepper. Toss well to combine. Taste and make sure seasoning is on point. Serve immediately!
- Storage tip: If you're not feeing a crowd, only dress what you're eating as the lettuce will get soggy if it sits dressed. Store remaining undressed salad in an air tight container in the fridge for up to 3 days (I mix everything except lettuce, put in bowl, and top with lettuce to keep it crisp). Store dressing separately and add right before serving.
Notes
If you're a meat eater, this is delicious with sliced deli turkey, rotisserie chicken, and/or pepperoni!
Once dressed, it fit perfectly it this wooden serving bowl pictured in the post.