This simple chickpea salad is loaded with big Italian flavor from hot soppressata, provolone, black olives, pepperoncini peppers, and more, and is the perfect salad for potlucks that isn’t pasta salad, plus no soggy lettuce here.
Chickpeas might be my favorite bean, and I have a trove of recipes that use them. From hearty vegetarian dishes like my quick chana masala with spinach and Mediterranean kale salad, to one of my favorite poppable snacks, chickpeas are healthy, versatile, and so tasty. This Italian chickpea salad is wicked good. It’s similar to my Italian Chopped Salad with Marinated Chickpeas, only this one is lettuce-free so it won’t wilt on the bbq buffet table at your next potluck (plus, it’s great if you’re looking for a protein-packed, low-carb alternative for pasta salad). Loaded with hot soppresatta, red onion, briny pepperoncini peppers, black olives, roasted red peppers, salty provolone, and a zesty Italian dressing, it has so many stellar flavors and different textures at play, and totally reminds me of my favorite Italian sub (just in a bowl, and without the bread). It’s addicting and I can’t stop eating it. I’m just going to go ahead and say it: this Italian chickpea salad is a party magnet. Let’s get into it, shall we?
In This Post
What’s in This Italian Chickpea Salad
You don’t need a ton of ingredients to make this simple Italian chickpea salad, and I love that most of them are ones you probably have hanging out in your pantry already. Here’s what you’ll need to make it:
- Chickpeas
- Provolone cheese
- SalamiI—I use a spicy Calabrian salami but any type like Genoa, soppresatta, or pepperoni will work
- Black olives
- Roasted red pepper
- Pepperoncini peppers
- Red onion
- Olive oil
- Red wine vinegar
- Garlic
- Dried oregano
- Kosher salt & freshly ground black pepper
How to Make Italian Chickpea Salad
When it comes to salads, this Italian chickpea salad is a cinch to make. There’s no cooking involved and it comes together in just 15 minutes tops. Here’s how to make it:
Add all of the salad fixings to a large bowl. Chop your Add the chickpeas, provolone, salami, black olives, roasted red bell pepper, pepperoncini, and red onion.
Make the zesty dressing. In a small bowl, whisk the olive oil, red wine vinegar, garlic, oregano, salt, and black pepper.
Toss to combine. Pour the dressing over the salad ingredients and toss well to combine. Taste for seasoning, adding more salt, pepper, or oregano to taste. This can be served chilled or at room temperature.
Note: This salad will keep in an airtight container in the refrigerator for up to 3 days.
Why is Chickpea Salad Good For You
Chickpeas are teeming with health benefits. They’re an excellent source of fiber, calcium, and magnesium, and can help lower cholesterol, as well as the risk for cancer. They also have choline, which supports a healthy brain. This chickpea salad isn’t one of the healthiest salads out there, but it’s full of fiber and protein and a great option if you’re looking to cut down on carbs.
Recipe Additions or Substitutions
- For more herbed flavor, add basil, parsley, or arugula
- Instead of provolone, try shaved Parm, mozzarella, or mozzarella pearls
- Use fresh bell pepper (red or green) instead of roasted red bell pepper
- Add cooked pasta and turn this salad into a pasta salad
What are Canned Chickpeas Soaked in
The thick liquid you’ll find in a can of beans (“aquafaba”—in the case of chickpeas) is just a result of cooking and soaking beans for a substantial period of time. It’s harmless, in fact, aquafaba is a great vegan substitute for egg whites in meringues or cocktails because it’s flavorless and creates voluminous, airy, foam when shaken vigorously. For the purpose of this recipe and most recipes I make with chickpeas, I rinse them while draining them.
What to Serve with Italian Chickpea Salad
This salad is perfect for potlucks (though you could also eat it as a main), and it would go great with any of the following:
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Italian Chickpea Salad
Ingredients
- 2 15 ounce cans chickpeas , drained and rinsed
- 4 ounces provolone cheese , cut into small cubes (about 1 ½ cups)
- 4 ounces salami , cut into small cubes (about 1 ½ cup)s
- 1 cup medium black olives , cut in half
- ¾ cup chopped roasted red bell pepper
- ¾ cup chopped pepperoncini
- ⅓ cup slivered red onion
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 plump garlic clove , pressed or finely minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a large bowl, add the chickpeas, provolone, salami, black olives, roasted red bell pepper, pepperoncini, and red onion. In a small bowl, whisk the olive oil, red wine vinegar, garlic, oregano, salt, and black pepper. Pour the dressing over the salad ingredients and toss well to combine. Taste for seasoning, adding more salt, pepper, or oregano to taste. Serve chilled or at room temperature. Refrigerate in an airtight container for up to 3 days.
Nutrition
More Chickpea Recipes You’ll Love
- Greek Chickpea Salad
- Quick Chana Masala with Spinach
- Crunchy Green Salad with Dilly Chickpeas and Avocado
- Outrageous Herbaceous Mediterranean Chickpea Salad
- Mediterranean Chickpea Salad Stuffed Avocados
- Spinach Salad with Hot Bacon Dressing and Spicy Roasted Chickpeas
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I saw this recipe and knew right away that my husband would LOVE it and I was right. This is delicious!
Happy to hear you both enjoyed Lora!