Harvest House Chop Salad

overhead shot of chopped salad in mixing bowl with wooden utensils

5 from 1 vote

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.

Prep Time10

Total Time10

Course: Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

Sweet Italian Dressing Ingredients

⅓ cup extra virgin olive oil
1 tablespoons dijon mustard
¼ cup freshly squeezed lemon juice
2 garlic 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

Salad Ingredients

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

Instructions

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.
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.

Notes

You likely won't need all of the dressing in this recipe for the salad, but I tend to err on the side of extra dressing. I like to have it on hand for future salads, too.

Nutrition