Ingredients
Dressing
- ¼ cup olive oil
- 2 teaspoons Dijon mustard
- Salt and fresh ground black pepper, to taste
- ¼ cup grated Parmesan cheese
Salad
- 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
- 1 head iceberg lettuce, finely chopped
- 1 head romaine lettuce, finely chopped
- 8 ounces marinated artichoke hearts, quartered
- 4 ounces Italian salami, julienned
- 1½ cups shredded mozzarella cheese
Instructions
- Make the Dressing: Whisk together the olive oil, Dijon mustard, salt, fresh ground black pepper, and grated Parmesan cheese until smooth and emulsified, forming a flavorful dressing.
- Prepare Chickpeas: Drain and rinse the chickpeas, place them in a bowl, and pour half of the dressing over them. Toss gently to coat and set aside so the flavors can meld.
- Combine Salad Ingredients: In a large salad bowl, add the finely chopped iceberg and romaine lettuces, quartered marinated artichoke hearts, julienned Italian salami, and shredded mozzarella cheese. Toss these ingredients with the remaining half of the dressing to ensure even coverage.
- Incorporate Chickpeas: Add the chickpeas along with their dressing to the salad bowl. Toss the entire salad again gently but thoroughly until all components are well combined and coated with dressing.
- Serve: Finish by sprinkling a little extra grated Parmesan cheese on top of the salad for an added burst of flavor, then serve immediately.
Notes
- This salad can be customized with additional vegetables such as cherry tomatoes or cucumbers for extra freshness.
- For a vegetarian option, replace the Italian salami with roasted chickpeas or toasted nuts.
- Use freshly grated Parmesan cheese for best flavor in the dressing and garnish.
- Make sure to finely chop the lettuce for easy eating and a better texture blend in the chopped salad style.
- Leftover salad is best stored separately from dressing to maintain crispness when refrigerated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
