Description
A vibrant Marinated Chickpea Chopped Salad featuring tangy red wine vinegar dressing, hearty chickpeas, savory salami, tangy feta, and fresh romaine lettuce. This easy make-ahead salad is perfect for a light lunch or a flavorful side dish.
Ingredients
Scale
Dressing
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon oregano
- 1 teaspoon ground thyme
- 1 teaspoon dried mustard
Salad
- 1 15oz can chickpeas, drained & rinsed
- 6oz marinated artichoke hearts, drained and roughly chopped
- 1/4 cup sun dried tomatoes, thinly sliced
- 4 ounces diced hard salami
- 1/2 cup crumbled feta
- 2 romaine hearts
Instructions
- Make the Dressing: In a medium sized bowl, whisk together the red wine vinegar, olive oil, oregano, thyme, and dried mustard until fully combined to create a flavorful dressing.
- Toss Salad Ingredients: Add the drained and rinsed chickpeas, chopped marinated artichoke hearts, thinly sliced sun dried tomatoes, diced hard salami, and crumbled feta to the bowl with the dressing. Toss everything together so the salad is evenly coated.
- Marinate: Cover the bowl and refrigerate the mixture to marinate for at least 20-30 minutes. For deeper flavor, you can let it marinate for a few hours or even overnight.
- Add Romaine and Serve: Just before serving, thinly chop the romaine hearts and add them to the marinated salad. Toss gently to combine and serve immediately for the freshest texture and taste.
Notes
- The salad improves in flavor the longer it marinates, making it a great make-ahead dish.
- If you prefer, you can substitute the hard salami with another cured meat or omit for a vegetarian option (adjust diet accordingly).
- Drain the artichoke hearts well to avoid excess liquid in the salad.
- Use fresh herbs if available to enhance the flavor of the dressing.
- This salad pairs well with crusty bread or as a side to grilled meats.
