Chopped Salad with Crispy Chickpeas
To make the crispy roasted chickpeas, click here for the recipe. Click here for the recipe on how to make the quick pickled red onions. Cook time includes time to roast the chickpeas.
Servings: 4
Ingredients
For the dressing:
- 1 heaping teaspoon Dijon mustard
- 1 shallot finely minced; optional
- 1 to 2 tablespoons red wine vinegar start with one tablespoon
- 1/2 cup good quality olive oil extra virgin
- salt and pepper to taste
For the salad:
- 3 to 4 cups romaine lettuce chopped
- mini seedless cucumbers chopped
- tomatoes any kind; chopped
- carrots peeled and chopped
- provolone cheese chopped
- turkey deli meat chopped
- mortadella deli meat chopped
- pepperoncinis chopped
- pickled red onions chopped
- crispy roasted chickpeas
Instructions
For the dressing:
- Whisk together the dijon mustard, shallots (if adding) and red wine vinegar and while whisking, slowly pour in the olive oil until combined. Season with salt and pepper to taste. Taste and adjust any ingredients as needed.
For the salad:
- Chop and prep all of the salad ingredients. Combine all of the salad ingredients in a large mixing bowl, drizzle on the dressing and toss until well coated. Serve and enjoy!