1/4cupPecorino Romano , sheep-based cheese, grated, or 1 tsp nutritional yeast
1/2tsporegano, dried
1/2tspbasil, dried
salt and pepper to taste
The Process
Mise en Place
Gather all your ingredients. You will need a large bowl for the salad, a squeeze bottle for the dressing, and a medium-sized bowl for the chickpeas.
Open the can of chickpeas and drain but do not rinse. Add to a bowl and set aside.
Make the Vinaigrette & Marinate the Chickpeas
If using the Pecorino Romano cheese, grate 1/2 cup and set aside. Measure and add to the squeeze bottle the olive oil, red wine vinegar, dijon, oregano, and basil. Add the cheese and season with kosher salt and pepper. Shake vigorously to mix.
Add about 1-2 tablespoons of the vinaigrette to the chickpeas and mix gently to combine. Let sit for 15 minutes.
Prep the Salad Ingredients
Chop the romaine and iceberg lettuce and add to a large bowl. Slice the red onion, roasted red peppers, artichoke hearts, and black olives and add to the bowl. Mix gently to combine.
Slice the salami into circles about 1/8 to a 1/4 inch thick. Slice again in quarters and add to the salad.
Finish the Salad
Add the marinated chickpeas to the salad, and mix well to combine. If you are dressing the salad in the bowl, add about a quarter cup (or as much or as little as you like) to the bowl and mix to combine. Otherwise, serve the salad from the bowl and let your guest add the dressing.