Harvest House Chop Salad
Crunchy greens, tangy pepperoncini, and hearty chickpeas are tossed with a sweet Italian dressing and then sprinkled with crumbles of creamy cheese to recreate Harvest Pizza's House Chop Salad.
Foto: Barefeet In The Kitchen
Ingredients
4 servings
- ⅓ cup extra virgin olive oil
- 1 tablespoons dijon mustard
- ¼ cup freshly squeezed lemon juice
- 2 g arlic cloves (minced)
- 1 -2 tablespoons white sugar (adjust to desired sweetness)
- 1 teaspoon oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 15 ounces canned chickpeas (drained and rinsed)
- 4 cups iceberg lettuce (thinly sliced and chopped small)
- 1 cup radicchio or red cabbage (thinly sliced and chopped small)
- ½ cup thinly sliced pepperoncini
- ¼ cup crumbled ricotta salata, goat cheese, or feta
Steps
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Combine all the dressing ingredients in a pint-size or larger glass jar or bottle. Seal with lid and shake to combine. Add the rinsed chickpeas to the jar with the dressing and seal with lid. Shake to coat. Allow the chickpeas to marinate in the dressing while making the salad.
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Combine the lettuce, radicchio, and pepperoncini in a mixing bowl. Top with chickpeas, and as much dressing as you like. Toss to coat everything with the dressing. Sprinkle the salad with crumbled cheese before serving.
Nutrition Facts (per serving)
Macronutrients
Calories31616% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Barefeet In The Kitchen
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