Chopped Salad With Chickpeas, Mozzarella & Olives

A close-up view of a chopped salad with chickpeas, mozzarella and olives in a bowl

Dotdash Meredith

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 ¾ cup)
½ cup pitted Kalamata olives, coarsely chopped
½ cup drained sliced pepperoncini
½ cup chopped red onion

Directions

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.
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.

Nutritional Information

Per Serving: 311 Calories, Total Fat: 21 g, Saturated Fat: 4 g, Cholesterol: 13 mg, Carbohydrates: 20 g, Fiber: 5 g, Total Sugars: 3 g, Protein: 9 g, Sodium: 440 mg, Vitamin A: 3591 IU

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