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Chickpea Salad with Genoa Salami and Giardiniera Dressing

This salad was light, but hearty enough to feel like an entree and super flavorful. We served it with a side of homemade garlic bread.
Course Main Course
Cuisine Italian
Keyword salad
Servings 6
Author The Cowgirl Gourmet found this recipe in a Food & Wine magazine


  • 1 cup giardiniera stem the pepperoncini, plus 2 tablespoons pickling liquid from the jar (see Note)
  • 1/4 cup extra virgin olive oil plus 2 tablespoons
  • 1 1/2 tablespoons red wine vinegar
  • 2 teaspoons capers drained
  • 1 small garlic clove finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 15-ounce can chickpeas drained and rinsed
  • 1/3 pound sliced Genoa salami halved and thinly sliced crosswise
  • 1/4 pound sliced provolone cheese halved and thinly sliced crosswise
  • 1/2 can of artichoke hearts halved
  • 1 red pepper roasted and sliced
  • 1 small head frisée chopped or 4 ounces of loose frisee
  • 1/2 Boston lettuce torn
  • 2 tablespoons basil thinly sliced
  • Pepperoncini for garnish (optional)


  1. In a food processor, combine the giardiniera vegetables with the pickling liquid, olive oil, red wine vinegar, capers and garlic and pulse until finely chopped. Season the dressing with salt and pepper.

  2. In a large bowl, toss the chickpeas, salami, provolone, frisée, butter lettuce and basil. Add the giardiniera dressing, toss to coat, top with artichoke hearts and roasted red pepper and serve. Add a pepperoncini for garnish, if desired.

Make Ahead

  1. The dressing can be refrigerated for up to 3 days. The dressed salad can be refrigerated for up to 2 hours.