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+ servings

Italian Chopped Salad Recipe

Full of flavor, this Italian Chopped Salad combines simple ingredients in a fragrant vinaigrette in mere minutes! With oregano, Italian-style meats, and chickpeas for a protein boost, this salad is both a perfect dinner and an excellent side dish. Dig in!
Course Appetizer, Dinner, Italian, Lunch, Main, Main Course, Salad, Salads, Side Dish
Cuisine Italian, Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 542kcal




  • 1 15-ounce can chickpeas drained
  • 1 small red onion halved and sliced paper-thin
  • 8 ounces provolone cheese sliced into ¼-inch ribbons
  • 4 ounces salami sliced into ¼-inch ribbons
  • 4 ounces pepperoni sliced into ¼-inch ribbons
  • 6 pepperoncini peppers sliced into thin rings
  • 1 head iceberg lettuce halved, cored, and sliced into ¼-inch strips
  • 1 head radicchio halved, cored, and sliced into ¼-inch strips


  • Using a grinder or crucible, crush together the garlic, oregano, and salt until grainy paste forms. Transfer mixture to a large bowl and whisk in the lemon juice and red wine vinegar. Once the salt dissolves, whisk in the olive oil.
  • Add the chickpeas, red onion, provolone, salami, and pepperoni to the bowl and toss well with the dressing. Add the pepperoncini and toss once more.
  • Add half of the lettuce and radicchio and carefully toss to coat, then add the remaining lettuce and radicchio and toss once more. Serve immediately and enjoy!


  • I recommend a medium-to-large-sized head of lettuce for this salad.
  • Serving size and nutrition is based on enjoying this salad as a full meal.


Calories: 542kcal | Carbohydrates: 30g | Protein: 27g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1507mg | Potassium: 741mg | Fiber: 8g | Sugar: 7g | Vitamin A: 879IU | Vitamin C: 20mg | Calcium: 389mg | Iron: 4mg