Italian Chopped Salad with Sopressa, Chickpeas & Romano Cheese

Italian Chopped Salad

with Sopressa, Chickpeas & Romano Cheese

25 MIN
$20.99 2 Servings
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From the Test Kitchen

Here, you'll use a blend of Italian dried herbs, punchy garlic, dijon, and red wine vinegar to make the delicious dressing that brings together our crisp chopped salad and rich sopressa.
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  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
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fresh
ingredients
Italian Chopped Salad with Sopressa, Chickpeas & Romano Cheese
Title
  • 2 oz Sopressa
  • 1 Romaine Lettuce Heart
  • 1 15.5-Oz Can Chickpeas
  • 4 oz Grape Tomatoes
  • 1 oz Pickled Peppadew Peppers
  • 2 Tbsps Red Wine Vinegar
  • ¼ cup Grated Romano Cheese
  • 1 clove Garlic
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Drain and rinse the chickpeas. In a large bowl, combine the vinegar, half the Italian seasoning (you will have extra), 1 teaspoon of the mustard (you will have extra), and as much of the garlic paste as you’d like. Slowly whisk in 1 tablespoon of olive oil until combined. Add the drained chickpeas; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the lettuce. Halve the tomatoes. Thinly slice the sopressa. Roughly chop the peppers.

2 Make the salad & serve your dish

To the bowl of marinated chickpeas, add the chopped lettuce; toss to coat. Serve the salad topped with the halved tomatoes, sliced sopressa, chopped peppers, and romano. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Drain and rinse the chickpeas. In a large bowl, combine the vinegar, half the Italian seasoning (you will have extra), 1 teaspoon of the mustard (you will have extra), and as much of the garlic paste as you’d like. Slowly whisk in 1 tablespoon of olive oil until combined. Add the drained chickpeas; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the lettuce. Halve the tomatoes. Thinly slice the sopressa. Roughly chop the peppers.

2 Make the salad & serve your dish

To the bowl of marinated chickpeas, add the chopped lettuce; toss to coat. Serve the salad topped with the halved tomatoes, sliced sopressa, chopped peppers, and romano. Enjoy!

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