La Scala Chopped Salad with Marinated Chickpeas
User Reviews
4.3
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Prep Time
30 mins
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Total Time
30 mins
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Servings
4 2-cup servings
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Calories
455 kcal
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Course
Main Course, Salad
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Cuisine
Italian
La Scala Chopped Salad with Marinated Chickpeas
Description
This chopped salad features a base of romaine and iceberg lettuce chopped for easy eating. Marinated chickpeas add a tender, flavorful protein component after soaking in a dressing of olive oil, vinegar, garlic, and dried herbs. The salad is complemented by thinly sliced Calabrese salami, grated Asiago cheese, sun-dried tomatoes, and marinated artichoke hearts, which contribute salty, tangy, and rich notes.
The dressing is a balanced blend of red wine vinegar and olive oil with garlic and spices, delivering a savory and slightly tangy coating. Tossing the salad with half of the reserved dressing allows for control over the flavor intensity. This combination offers a hearty and textured salad suitable as a main dish or side.
Preparing the chickpeas ahead to marinate improves flavor absorption. Adding more dressing can adjust the moisture and taste when serving. Enjoy this salad fresh for the best texture and flavor balance.
Ingredients
- ¼ cup extra virgin olive oil DeLallo brand
- 2 tablespoons red wine vinegar
- 1 garlic pressed, small clove
- 1 teaspoon mustard powder dry
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 15 ounce chickpeas drained, canned
- 4 cups romaine lettuce , chopped
- 4 cups iceberg lettuce , chopped
- 3 ounces calabrese salami , or pepperoni, thinly sliced
- ⅓ cup Asiago cheese grated
- ½ cup sun-dried tomatoes , chopped into bite-sized pieces
- ¼ cup artichoke hearts chopped into bite-sized pieces, marinated
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42-cup servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 18g | 36% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 17mg | 6% |
| Sodium | 562mg | 23% |
| Potassium | 1097mg | 23% |
| Fiber | 12g | 48% |
| Sugar | 12g | 24% |
| Vitamin A | 4747IU | 95% |
| Vitamin C | 14mg | 16% |
| Calcium | 117mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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