Chopped Salad with Crispy Chickpeas! Easy to throw together and so filling and delicious! Use the vegetables you have at home and I highly recommend making the crispy chickpeas for added flavor and crunch.
Sometimes all you need is a big salad to fill you up. I love salads that have a lot of flavor, different textures and are full of protein! After making this hoagie, I had a lot of deli meats leftover and provolone cheese so this salad had to happen.
Chopped Salad with Crispy Chickpeas
Chickpeas or garbanzo beans? what do you call them? I think they are best known for making hummus. My tip for making a really smooth and delicious hummus? Remove the chickpea skins!! It’s a game changer!
Lately, I’ve been eating lots of salads and I could seriously live on deli meat and cheese and pickled red onions. For me, a good salad not only needs to be filling and taste delicious, it also has to have texture. I’m a huge fan of crunchy bits. Cucumbers, carrots, the crispy chickpeas, nuts, almonds, you name it. If it crunches, I want it in my salad! I mean just look at this beauty!
Don’t you want to just dive into this bowl?! Make this and enjoy!
Chopped Salad with Crispy 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.
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