Vegetarian Italian Chopped Salad Recipes
VEGETARIAN ITALIAN CHOPPED SALAD
I love chopped salads and I love Italian food! This is a great side salad or awesome for a large BBQ to have out on the table for your guests.
Provided by Stuart O'Keeffe
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- For the salad: Place the chickpeas on the prepared baking sheet and sprinkle with the oil, cumin, garlic powder, onion powder and red pepper flakes. Toss to coat. Roast until crisped, about 20 minutes.
- Meanwhile, combine the lettuce, radicchio, celery, cherry tomatoes, pepperoncini, sun-dried tomatoes and cucumber in a large bowl.
- For the Italian vinaigrette: In an airtight container, combine the oil, vinegar, oregano, garlic, black pepper, salt and red pepper flakes. Set aside.
- Remove the chickpeas from the oven and let cool 10 minutes.
- Toss the salad with 3 tablespoons of the vinaigrette. Place the salad in the center of 4 large plates and top with the cheese and crispy chickpeas.
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