Save A vibrant, protein-packed salad inspired by the iconic Beverly Hills restaurant, featuring crisp chopped vegetables, creamy chickpeas, tangy Italian dressing, and savory cheese perfect for a refreshing lunch or light dinner.
This recipe brings a fresh and satisfying flavor that I love serving on warm days when something light but filling is desired.
Ingredients
- Chickpeas: 1 (15 oz / 425 g) can chickpeas, rinsed and drained
- Romaine Lettuce: 2 cups (80 g), finely chopped
- Iceberg Lettuce: 1 cup (80 g), finely chopped
- Cherry Tomatoes: 1 cup (120 g), quartered
- Cucumber: 1 cup (110 g), diced
- Marinated Roasted Red Peppers: ½ cup (65 g), chopped
- Red Onion: ¼ cup (30 g), finely diced
- Pepperoncini: ¼ cup (30 g), sliced (optional)
- Provolone Cheese: ½ cup (60 g), diced
- Parmesan Cheese: ¼ cup (30 g), grated
- Extra Virgin Olive Oil: ⅓ cup (80 ml)
- Red Wine Vinegar: 2 tbsp (30 ml)
- Fresh Lemon Juice: 1 tbsp (15 ml)
- Dried Oregano: 1 tsp
- Dijon Mustard: 1 tsp
- Garlic Powder: ½ tsp
- Kosher Salt: ½ tsp
- Freshly Ground Black Pepper: ¼ tsp
Instructions
- Mix Salad:
- In a large bowl, combine chickpeas, chopped romaine, iceberg lettuce, cherry tomatoes, cucumber, roasted red peppers, red onion, pepperoncini, provolone, and Parmesan. Toss gently to mix.
- Prepare Dressing:
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic powder, salt, and black pepper until well combined.
- Dress Salad:
- Pour the dressing over the salad and toss thoroughly to evenly coat all ingredients.
- Serve:
- Serve immediately for crisp texture, or chill for 10–15 minutes to meld flavors.
Save This salad is a favorite at family lunch gatherings, always disappearing first!
Notes
For extra protein, add grilled chicken or tuna. Substitute provolone with mozzarella or feta if preferred. For a vegan version, omit cheese or use plant-based alternatives. Serve with crusty bread or pita chips for a heartier meal.
Required Tools
Large mixing bowl, small bowl or jar for dressing, whisk, chefs knife, cutting board.
Allergen Information
Contains milk (provolone, Parmesan). Vegetarian and gluten-free as written. Check cheese and dressing ingredients for hidden gluten or allergens if necessary.
Save This salad is as delicious as it is nutritious, perfect for any season.
Recipe FAQ Section
- → Can I make this salad vegan?
Yes, simply omit the cheeses or substitute them with plant-based alternatives to keep it vegan-friendly.
- → How do I store leftovers to keep salad fresh?
Store the salad and dressing separately in airtight containers and combine just before serving to maintain crunchiness.
- → What can I add for extra protein?
Grilled chicken or tuna can complement the salad nicely for added protein.
- → Can the dressing be adjusted for different tastes?
Yes, you can tweak lemon juice, vinegar, or mustard amounts for your preferred level of tanginess and spice.
- → Is it gluten-free as prepared?
Yes, the ingredients listed are naturally gluten-free, but always confirm cheese and condiments for hidden gluten.