Italian Chopped Salad Recipe with Tangy Pepperoncini Vinaigrette

Say hello to your newest obsession — Italian Chopped Salad with Pepperoncini Vinaigrette! This vibrant, flavorful salad is perfect for a quick lunch that feels like a treat. The pepperoncini vinaigrette adds a tangy, savory kick that elevates the usual olive oil and vinegar dressing, while crispy roasted chickpeas provide satisfying crunch and protein.

I like to load this salad with crisp romaine, peppery baby arugula, sweet cherry tomatoes, thinly sliced red onion, briny pepperoncini, tangy sweet pepper drops, diced Genoa salami, and cubes of provolone. Tossed in a pepperoncini-forward vinaigrette and topped with warm, crunchy chickpeas, it’s rich, salty, tangy, and utterly satisfying.

Ingredients

• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 2 tablespoons extra virgin olive oil (for chickpeas)
• 1 teaspoon Italian seasoning (for chickpeas)
• 1/2 teaspoon kosher salt (for chickpeas)
• 1/4 teaspoon freshly ground black pepper (for chickpeas)
• 6 pepperoncini peppers, cored and minced (about 3 tablespoons)
• 3 tablespoons pepperoncini brine
• 2 tablespoons white wine vinegar
• 1/4 cup extra virgin olive oil (for vinaigrette)
• 2 tablespoons freshly grated Parmesan cheese
• 1 garlic clove, minced
• 1 teaspoon Italian seasoning (for vinaigrette)
• 1/4 teaspoon kosher salt (for vinaigrette)
• 1/4 teaspoon freshly ground black pepper (for vinaigrette)
• 6 cups chopped romaine lettuce (from about 1 large head)
• 4 cups baby arugula
• 1 cup halved cherry tomatoes
• 1/2 cup drained sweet n’ tangy pepper drops (or substitute roasted red peppers)
• 1/2 cup sliced pepperoncini, drained
• 1/2 cup halved and thinly sliced red onion
• 6 ounces sliced Genoa salami, cut into 1/2-inch dice
• 3 ounces provolone cheese, cut into 1/2-inch dice (optional)

Step-by-step

Step one: Preheat the oven

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Step two: Prep and roast the chickpeas

Pat the chickpeas dry with a paper towel and spread them in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons extra virgin olive oil, sprinkle with 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Toss to coat evenly. Roast until golden brown and crisp, about 25 minutes, stirring once or twice to promote even browning. Remove from the oven and let cool slightly — they will crisp up as they cool.

Step three: Make the pepperoncini vinaigrette

In a small bowl, whisk together the minced pepperoncini, 3 tablespoons pepperoncini brine, 2 tablespoons white wine vinegar, 1/4 cup extra virgin olive oil, 2 tablespoons freshly grated Parmesan, 1 minced garlic clove, 1 teaspoon Italian seasoning, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning if needed. The brine brings acidity and heat, while the Parmesan gives the dressing body and savory depth.

Step four: Assemble the salad

In a large bowl, combine chopped romaine, baby arugula, halved cherry tomatoes, sweet n’ tangy pepper drops, sliced pepperoncini, red onion, diced Genoa salami, and diced provolone (if using).

Step five: Dress and serve

Drizzle the pepperoncini vinaigrette over the salad and toss until everything is evenly coated. Divide the salad among plates or containers and top with the warm crispy chickpeas just before serving to preserve their crunch.

Recipe FAQs

Nutrition (approximate per serving)

Calories: 488 kcal, Carbohydrates: 11 g, Protein: 19 g, Fat: 42 g, Saturated Fat: 12 g, Sodium: 1615 mg, Fiber: 4 g. Nutrition is automatically calculated and should be used as an approximation.

Tips and variations

• Make it vegetarian: Omit the salami and add grilled marinated tofu or extra chickpeas for protein.
• For extra crunch: Add toasted pine nuts or slivered almonds when serving.
• To lighten the dressing: Use less olive oil or substitute half the oil with plain Greek yogurt for a creamier, lower-fat option.
• Meal prep: Store dressing and crunchy chickpeas separately and keep greens in an airtight container with a paper towel to absorb moisture.

Additional Info

Author: Alex Snodgrass

Course: Salad

Servings: 4

Looking for more salad inspiration? Try these ideas

Detox Kale Salad • Greek Pasta Salad • Deli Chop Chicken Salad

I can’t wait to see you make your lunches more exciting with this Italian Chopped Salad with Pepperoncini Vinaigrette — simple to prepare, bold in flavor, and perfect any time you want a satisfying, fresh meal.