Fresh Hearty Protein Salad with Tangy Homemade Vinaigrette (Print Version)

A crisp Italian-style chopped salad with chickpeas, salami, mozzarella, crunchy lettuce, red onion, and a garlicky red wine vinaigrette.

# Ingredients:

For the vinaigrette

01 - 1/3 cup (80 ml) extra-virgin olive oil
02 - 1/4 cup (60 ml) red wine vinegar
03 - 2 teaspoons Dijon mustard
04 - 2 cloves garlic, finely grated or minced
05 - 1/4 cup (25 g) freshly grated Parmesan
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon kosher salt, plus more to taste
08 - 1/4 teaspoon black pepper

For the salad

09 - 1 can (15 oz or 425 g) chickpeas, drained and rinsed
10 - 4 cups (220 g) finely chopped iceberg lettuce
11 - 2 cups (95 g) finely chopped romaine lettuce
12 - 1 cup (150 g) cherry tomatoes, halved
13 - 1/2 small red onion, very thinly sliced
14 - 4 oz (115 g) Genoa salami, cut into thin strips
15 - 1 cup (115 g) shredded low-moisture mozzarella
16 - 1/4 cup (35 g) sliced pepperoncini, optional

# Instructions:

01 - Add the olive oil, red wine vinegar, Dijon, garlic, Parmesan, oregano, salt, and pepper to a jar. Seal and shake for 20-30 seconds until the dressing looks blended and slightly creamy.
02 - Put the rinsed and drained chickpeas in a small bowl. Add 2 tablespoons of the vinaigrette and toss. Let them sit for 10 minutes while you prep the vegetables.
03 - Chop the iceberg and romaine into small bite-size pieces. Dry the lettuce well so the dressing clings instead of watering down.
04 - Halve the tomatoes, slice the red onion thin, cut the salami into narrow strips, and shred or dice the mozzarella. Slice the pepperoncini if using.
05 - Combine the lettuce, chickpeas, tomatoes, onion, salami, mozzarella, and pepperoncini in a large bowl. Add most of the dressing and toss until evenly coated.
06 - Taste and add more dressing, salt, or pepper as needed. Serve immediately for the crispest texture.

# Notes:

01 - Best served right after dressing.
02 - Prep components up to 2 days ahead and store separately.
03 - Use gluten-free labeled salami and mustard if needed.

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