La Scala Chopped Salad with Marinated Chickpeas
Inspired by the famous La Scala chopped salad, this yummy salad recipe gets its amazing crunchy textures and flavors from marinated chickpeas, salami, artichoke hearts, sun-dried tomatoes, Asiago cheese, and a zesty red wine dressing.
Ingredients
- ¼ cup DeLallo extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 small clove garlic pressed
- 1 teaspoon dry mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- kosher salt and freshly ground black pepper
- 15 ounce can of chickpeas drained
- 4 cups romaine lettuce chopped
- 4 cups iceberg lettuce chopped
- 3 ounces Calabrese salami or pepperoni, thinly sliced
- ⅓ cup grated Asiago cheese
- ½ cup sun-dried tomatoes chopped into bite-sized pieces
- ¼ cup marinated artichoke hearts chopped into bite-sized pieces
Instructions
- Combine the olive oil, red wine vinegar, garlic, dry mustard, thyme, and oregano in a small jar and season with a pinch of kosher salt, and freshly ground black pepper. Shake the dressing well.
- Place the chickpeas in a bowl and pour 1-2 tablespoons of the dressing on the chickpeas to marinated for 30 minutes and reserve the rest for later.
- Add the chopped lettuces to a large bowl. Add the marinated artichoke hearts and sun-dried tomatoes, sliced Calabrese salami, and half of the Asiago cheese. Add the chickpeas in the dressing to the lettuce mixture then pour about half of the reserved dressing over the lettuces and toss to coat. Add more dressing if desired.