Go Back
–+ servings
Italian Chopped Salad recipe by Jeanne Kelley. New Book Out Now: Vegetarian Salad for Dinner
Print

Italian Chopped Salad

Course Main Course, Salad
Cuisine Italian
Keyword basil, calabrian chiles, caramelized onion, chickpeas, chopped, cucumber, extra virgin olive oil, fennel, grape tomatoes, green olives, italian, lupini beans, mozzarella, parmesan, parsley, red cabbage, red pepper, red wine vinegar, romaine, salad, salad main
Prep Time 45 minutes
Servings 4 people
Author Jeanne Kelley

Ingredients

  • 1 Can Chickpeas 14-16 oz, drained and rinsed
  • 4 Cups Romaine Lettuce chopped
  • 1 Large Fennel Bulb trimmed and chopped, about 2 cups
  • 2 Cups Red Cabbage chopped
  • 1 Whole Yellow Bell Pepepr chopped
  • 2 Whole Persian Cucumbers diced
  • 1 1/2 Cups Cherry Tomato halved
  • 2/3 Cups Green Olives Italian, chopped
  • 1/2 Cup Red Onion chopped
  • 1/2 Cup Lupini Beans peeled, ready to eat
  • 1/2 Cup Italian Parlsey chopped
  • 1/4 Cup Basil chopped
  • 1 Whole Lemon small
  • 1/2 Cup Parmesan Cheese coarsely grated, vegan substitute
  • 1/2 Cup Mozzarella Cheese coarsely grated, vegan substitute
  • Black Pepper Freshly cracked to taste
  • 1 Tablespoon Oregano fresh, leaves (optional)

For The Dressing

  • 1/2 Cup Extra Virgin Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 4 Whole Calabrian Chiles stemmed, minced, about 1 generous tablespoon
  • 2 Cloves Garlic finely grated/pressed

Instructions

  • Combine the chickpeas, lettuce, fennel, cabbage, bell pepper, cucumber, tomatoes, olives, onions, beans, parsley, and basil in a large bowl. Trim the ends from the lemon and discard. Cut the lemon in half lengthwise. Thinly slice the lemon and remove the seeds. Chop the lemon slices in to small pieces, being careful not to lose the juice. Add the lemon pieces tot he bowl. (The salad can be prepared up to 6 ours ahead. Cover and refrigerate.)
  • Whisk together the oil, vinegar, chiles, and garlic in a small bowl for the dressing. Add the dressing and cheeses to the salad, season generously with black pepper, and toss well. Divide the salad among dishes. Garnish with the oregano, if desired, and serve.