This Chopped Chickpea Salad with Italian Vinaigrette was inspired by a recent visit to our favorite local Italian Gourmet Imports shop.
Dom, Luc and I took a drive this past Saturday to do a little shopping. In the midst of our travels it dawned on us that we were feeling a little peckish. So, Dom, in usual fashion, knew just the place! Our favorite little Italian food shop, Vince’s Gourmet Imports, which makes the most amazing chicken riggie subs.
While waiting for lunch to be prepared, we shopped a bit and relished in their cozy atmosphere that smells of freshly grated Romano cheese, meatballs, olives and bread. With instrumental Italian tunes serving as our backdrop, I could have stayed all day.
We each ordered a small side salad to go with our sub; Luc had pasta salad, while Dom and I each ordered the zucchini salad.
This chopped salad, along with diced zucchini, was loaded with:
- bell peppers
- red onion
- fresh herbs
- a bright vinaigrette
I immediately took note to make this at home, as it was colorful, crunchy and loaded with flavor.
I modified the recipe a bit and went with the chickpeas, exclusively, but you can bet that when the fresh zucchini starts rolling in, we’ll make room for it in this salad. The dressing is composed of the flavors I grew up enjoying in my salad…olive oil, red wine vinegar, minced garlic, dried oregano, salt and pepper. Nothing fancy but so perfectly Mom’s.
Whether you’re pairing it with sub sandwiches, meatballs, chicken, or having it for lunch sans protein, this is a quick and simple Italian inspired chopped salad that you’ll want in your repertoire.
- Chickpea Salad
- 2 (15 ounce) cans of chickpeas, drained and rinsed
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 2 - 3 stalks celery, chopped
- ½ cup chopped fresh flat-leaf parsley
- Italian Vinaigrette
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 plump garlic clove, minced
- 2 tsp. dried oregano
- Salt and freshly ground black pepper, to taste
- Grated Romano cheese
- In a large bowl, combine the chickpeas, red onion, peppers, celery and parsley.
- In a separate medium sized bowl, whisk the olive oil, vinegar, garlic, oregano, salt and pepper.
- Toss vinaigrette with the salad.
- Season with salt and pepper.
- Sprinkle with Romano.
Chopped Salads from around the web…
Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette from How Sweet It Is
Chopped Taco Salad with Beans & Crispy Tortilla Strips from Martha & Marley Spoon
Sesame Ginger Crunch Salad with Shredded Brussels Sprouts from Earth & Oven
Honey Citrus Chicken, Blood Orange, and Avocado Chopped Salad from Spices in My DNA