VEGETARIAN ITALIAN CHOPPED SALAD

Vegetarian Italian Chopped Salad image

Provided by Stuart O'Keeffe

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

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One 15-ounce can chickpeas, rinsed and drained
1 tablespoon extra-virgin olive oil
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
3 hearts of romaine lettuce, finely chopped
1/2 head radicchio, thinly sliced
3 celery stalks, diced
10 cherry tomatoes, halved
3/4 cup sliced pickled pepperoncini peppers from a jar
1/2 cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
1 cup diced cucumber
1 cup cubed provolone cheese
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
For the salad: Place the chickpeas on the prepared baking sheet and sprinkle with the oil, cumin, garlic powder, onion powder and red pepper flakes. Toss to coat. Roast until crisped, about 20 minutes.
Meanwhile, combine the lettuce, radicchio, celery, cherry tomatoes, pepperoncini, sun-dried tomatoes and cucumber in a large bowl.
For the Italian vinaigrette: In an airtight container, combine the oil, vinegar, oregano, garlic, black pepper, salt and red pepper flakes. Set aside.
Remove the chickpeas from the oven and let cool 10 minutes.
Toss the salad with 3 tablespoons of the vinaigrette. Place the salad in the center of 4 large plates and top with the cheese and crispy chickpeas.