Ingredients
For the Salad
- 2 15-ounce cans Chickpeas, drained and rinsed
- 4 ounces Provolone cheese, cut into small cubes
- 4 ounces Salami, cut into small cubes
- 1 cup Black olives, halved
- ¾ cup Roasted red bell pepper, chopped
- ¾ cup Pepperoncini, chopped
- ⅓ cup Red onion, slivered
For the Dressing
- ¼ cup Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 clove Garlic, pressed or minced
- 1 teaspoon Dried oregano
- 1 teaspoon Kosher salt
- ½ teaspoon Freshly ground black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, toss together the chickpeas, provolone cheese, salami, black olives, roasted red bell pepper, pepperoncini, and slivered red onion to evenly distribute all components.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic, dried oregano, kosher salt, and freshly ground black pepper until the dressing is well emulsified and combined.
- Dress the Salad: Drizzle the prepared dressing over the salad ingredients, then gently toss the mixture to ensure every component is lightly coated with the flavorful dressing.
- Adjust Seasoning: Taste the salad and adjust the seasoning if needed, adding more salt or pepper according to personal preference.
- Serve and Store: Enjoy this refreshing Italian Chickpea Salad chilled or at room temperature. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Notes
- Optional: Garnish with fresh parsley for added freshness and color.
- For a vegan option, omit the provolone cheese and salami, and consider adding marinated tofu or more vegetables.
- Ensure chickpeas are well rinsed to reduce sodium content if using canned.
- Salad is best consumed within 3 days when stored properly refrigerated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Italian
