vegetarian italian chopped chickpea salad
Let me know you agree, but I happen to think the only thing better than eating a whole cucumber for lunch (a la Logan Moffitt) is eating a half a can of chickpeas. And since we’re already making salads in our deli containers, I figured let’s make a chickpea one. Specifically, a vegetarian Italian chopped chickpea salad.
This spin on a classic Italian salad is complete with protein-packed chickpeas and a garlicky oregano vinaigrette. You can eat it straight out of the container (more on that below), or pour it into a bowl over sliced radicchio for a little extra flavor and crunch.
why deli containers are great for salads
Logan’s use of deli containers isn’t just trendy — it’s practical! Similar to mason jar salads, you can whip up the dressing directly in the container and then pile the salad ingredients on top.
You’ll want to start by adding ingredients that will benefit the most from marinating in the dressing — in the case of this vegetarian italian chopped chickpea salad, the chickpeas and raw veggies. Then, pile the more delicate ingredients on top (they won’t touch the dressing, so you don’t have to worry about wilting). When you’re ready to eat, give the whole thing a shake and dig in!
These DuraHome containers from Amazon are my brand of choice. In addition to salads, they’re great for storing leftovers, homemade granola, and all sorts of other meal prepped items. Plus, they’re dishwasher safe.
more vegetarian salads to try:
vegetarian italian chopped chickpea salad
serves 2 as a main, 4 as a side
Ingredients
for the dressing:
- 2 small cloves garlic
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons dried oregano
- kosher salt and freshly-ground black pepper
for the salad:
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 1/2 pint cherry tomatoes, halved
- 2 large or 4 small stalks celery, diced
- 2 Persian cucumbers, diced
- 1/2 small red onion, sliced
- 6 pepperoncinis, sliced
- 1/3 cup pitted kalamata olives, sliced
- 4 ounces mini mozzarella pearls or diced provolone cheese
- thinly sliced radicchio (optional)
Instructions
- You’ll be dividing everything between two deli containers to create two entree-sized salads:
- To each container, add 1 clove grated garlic (grate it directly into the container), 1 tablespoon vinegar, 1 tablespoon oil, 1 teaspoon Dijon, 1 teaspoon oregano. Season to taste with salt and pepper, then swirl the container to help the ingredients emulsify. You want to build the dressing first so that it can start to flavor the chickpeas and veggies immediately.
- Divide the remaining ingredients between the containers: chickpeas, tomatoes, celery, cucumber, red onion, pepperoncinis, olives, and cheese. Lid the containers and shake until combined. Season to taste with salt and pepper.
- Enjoy straight from the container, or eat with thinly sliced radicchio. Will keep in the fridge for 3-4 days!
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