Over thirty years ago, I had a version of this salad in Los Angeles. Then, a month or so ago, for some reason, I thought about it again and wanted to make it for myself and revisit those wonderful flavors. I remembered loving the combination of salami, chickpeas, and a wonderful vinaigrette. That salad of my memories, however, also had Mozzarella cheese, which I left out of this recipe. You can add it back in if you are dairyful. See note below.

The combination of salami and chickpeas may seem strange, but after you try this salad, you will understand why they go so well together. Packed with protein and flavor, this salad is perfect for dinner or lunch and is very easy to make. The homemade vinaigrette adds a wonderful zestiness and the roasted red peppers and black olives add additional layers of flavor.

Recipe Notes

• Although the vinaigrette is delicious, you can dress the salad with a store-bought version to save time.
• I used Italian Dry Salami in a Chub (thick stick of meat), and you can use just about any thick salami. Don’t use luncheon salami. The salad needs a thicker piece of salami for the best flavor and texture.
• I cut the salami in quarters and if you want your salami bigger or smaller, go right ahead.
• I marinated the chickpeas for a bit, but it’s not critical. Marinating does soften them some, though.
• I used Castelvetrano olives, and you can use those or black olives or another type of olive.]
• You may want to use a different lettuce-to-ingredient ratio than the recipe calls for. Feel free to add more or less lettuce or switch up the types of lettuce.
• I added grated Pecorino Romano cheese (made from sheep’s milk which I can tolerate). If you cannot eat sheep or goat cheese (along with cow’s milk cheese) add a teaspoon of nutritional yeast to the dressing instead.
• And, if you are dairyful, add 1 cup of Mozzarella cheese, shredded to the salad.

discover. cook. enjoy.