Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup hot soppressata, diced
- 1/2 cup provolone cheese, cubed
- 1/2 cup black olives, sliced
- 1/4 cup pepperoncini peppers, sliced
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Rinse and drain the chickpeas, then pat them dry with a paper towel.
- Dice the soppressata and cube the provolone into bite-sized pieces.
- Slice the black olives and pepperoncini, and finely dice the red onion.
- Chop the parsley and set aside a small pinch for garnish.
- Whisk together the olive oil, red wine vinegar, a pinch of salt, and a few grinds of black pepper in a small bowl to make the dressing.
- Combine chickpeas, soppressata, provolone, olives, pepperoncini, red onion, and parsley in a large bowl.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Taste and adjust salt and pepper. Let the salad sit for 5–10 minutes or chill for up to an hour for a cooler, crisper bite.
- Garnish with the reserved parsley and serve on its own, over greens, or with crusty bread.
Notes
For extra crunch, dry-roasted chickpeas can be used. Let the salad rest before serving to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian, Gluten-Free (if using appropriate substitutes)