Chopped Salad with Chickpeas, Mozzarella & Olives

This simple chopped salad, inspired by the type of salad you might find at an Italian-American restaurant, has lots of texture and flavor, thanks to creamy cheese, briny olives and crisp fresh cucumber. The radicchio adds the classic red color as well as a slight bitterness that's balanced by the sweet sun-dried tomatoes.

Prep/Cook Time: 20 Minutes, Servings: 6

Ingredients

Dressing

• 3 tablespoons chopped oil-packed sun-dried tomatoes
• 2 tablespoons red-wine vinegar
• 1 tablespoon lemon juice
• ¾ teaspoon dried oregano
• ¾ teaspoon dried basil
• ½ teaspoon grated garlic
• 5 tablespoons extra-virgin olive oil

Salad

• 2 romaine hearts, coarsely chopped (about 6 cups)
• 1 head radicchio, coarsely chopped (about 4 cups)
• 1 15-ounce can no-salt-added chickpeas, rinsed
• 1 cup chopped English cucumber
• ¾ cup coarsely chopped roasted red peppers
• 4 ounces fresh mozzarella cheese pearls (about 3/4 cup)
• ½ cup pitted Kalamata olives, coarsely chopped
• ½ cup drained sliced pepperoncini
• ½ cup chopped red onion

Directions

1. To prepare dressing: Stir sun-dried tomatoes, vinegar, lemon juice, oregano, basil and garlic together in a small bowl. Slowly drizzle in oil, whisking constantly until combined. Set aside.
2. To prepare salad: Combine lettuce, radicchio, chickpeas, cucumber, roasted red peppers, mozzarella, olives, pepperoncini and onion in a large bowl. Drizzle with the dressing and toss to coat. Serve immediately.

© Dotdash Meredith. All rights reserved. Used with permission.