One of my goals for the new year was to craft even more salads. If there is one thing that I make in the kitchen that is a great balance of taste and nutrition, it’s a salad! I haven’t had an Italian chop in so long and I thought I’d try to make a delicious one at home. I added avocado for the extra creaminess!

Ingredients:

Romaine Lettuce
Sliced cherry tomatoes
Pearl mozzarella
Sliced genoa salami
Sliced olives
Diced red onion
Sliced peperoncini
Roasted chickpeas
Sliced avocado
Lemon Vinaigrette

I think what’s fun about this salad is you can sub out different items like the chickpeas or mozzarella or olives. I think what’s crucial to making it an Italian chopped salad are the romaine lettuce, peperoncini, and sliced salami! I added provolone cheese to this salad but I think you don’t really need it if you have the pearl mozzarella. It’s all personal preference. I also sprinkled pepper and salt over everything, even after the dressing was added!

For the roasted chickpeas:

Drain one can of  garbanzo beans and pat dry with a paper towel

Sprinkle with chili powder and salt and roast at 400 for 25 minutes or until crunchy

For the Lemon Vinaigrette:

1/4 cup lemon juice

1/4 cup olive oil

1 tsp dijon

1 tsp minced garlic

salt & pepper

Mix in a salad shaker and pour desired amount in!

Enjoy!

healthy salad italian chopped salad