A chopped salad that eats like a meal: crisp romaine, salty Genoa salami, chewy chickpeas and soft fresh mozzarella tossed in a simple red wine vinaigrette. It’s quick enough for a weeknight, robust enough for a potluck, and forgiving if you want to tweak quantities. If you like hearty salads that verge on a one-bowl dinner, this chopped salad with salami and chickpeas delivers — think of it as a lighter relative to my favorite cheesy steak and rice skillet, but bright, chilled, and ready in minutes.
Why you’ll love this dish
This salad balances textures and flavors without fuss: crunchy romaine, silky mozzarella, peppery salami, and nutty chickpeas, all pulled together by a tangy, herb-forward vinaigrette. It’s one of those recipes you can scale up for a crowd or halve for lunch prep.
“A perfect weeknight favorite — quick to assemble, fills you up, and still feels fresh.” — a regular tester
Reasons to try it:
- Versatile: serve as a main, side, or bring-it-to-work lunch.
- Budget-friendly: pantry staples like canned chickpeas and salami stretch a little meat a long way.
- No-cook: everything is assembled cold, so it’s great in warm weather.
- Fast: from chopping board to table in about 15–20 minutes.
Preparing Chopped Salad with Salami and Chickpeas
Before you dive in, here’s the simple workflow: rinse and spin the romaine dry, dice the salami and mozzarella, drain the chickpeas, whisk a quick dressing, then toss everything together and let it rest briefly to marry flavors. Little prep tricks — like uniform chopping and drying the lettuce — make the salad feel restaurant-quality even if you’re short on time.
What you’ll need
- 2 heads romaine lettuce, finely chopped (rinsed and spun dry)
- 1 cup Genoa salami, finely chopped (small dice)
- 1 cup fresh mozzarella, shredded or finely chopped (use small balls or a block)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Optional: grated Parmesan for sprinkling
Ingredient notes and swaps:
- Mozzarella: bocconcini (small balls) are great; if using a block, grate or dice small so you get cheese in every bite.
- Salami: Genoa is classic; soppressata or pepperoni will change the flavor profile if you prefer spicier notes.
- Chickpeas: canned saves time — rinse well to remove canning liquid. Roasted chickpeas add crunch if you prefer.
Step-by-step instructions
- Prep the romaine: Trim core, rinse leaves thoroughly, then spin or pat dry. Chop into uniform, bite-size pieces so every forkful has a balance of ingredients.
- Dice the salami: Cut into small, even dice so it distributes evenly rather than clumping.
- Prepare the cheese: Shred or finely chop the mozzarella, or halve small balls. Smaller pieces meld better in a chopped salad.
- Rinse chickpeas: Pour into a colander, rinse under cold water, and let them drain fully — excess water will thin the dressing.
- Whisk the dressing: In a small bowl, combine olive oil, red wine vinegar, Dijon, dried oregano, salt, and pepper. Whisk vigorously until emulsified.
- Combine in a large bowl: Add chopped romaine, salami, mozzarella, and chickpeas.
- Dress and toss: Pour dressing over the salad and toss thoroughly so every leaf and piece is coated.
- Rest briefly: Let the salad sit at room temperature for 5–10 minutes to let the flavors meld.
- Finish: Taste and adjust seasoning. Optionally grate Parmesan over the top before serving.
Timing tips: chopping is the longest part — use a sharp chef’s knife and a large cutting board to speed the job.
Best ways to enjoy it
Serve this salad on its own for a light dinner, or pair it with warm mains. For a weekend spread, try it alongside roasted chicken or crusty bread for scooping. It also pairs nicely with saucy, slow-cooked sandwiches; for a contrasting combo, serve it with crockpot French dip sandwiches to balance rich, melty meat and a bright, acid-forward salad.
Plating idea: mound the chopped salad in the center of a large platter so the colors show — sprinkle grated Parmesan and a quick crack of black pepper on top. Add lemon wedges on the side for optional extra brightness.
Storage and reheating tips
- Refrigerator: Store leftover salad in an airtight container for up to 2 days. After that the lettuce will begin to wilt and the mozzarella can become watery.
- Make-ahead: Keep the dressing separate and chop ingredients ahead. Toss everything together within an hour of serving for best texture.
- Freezing: Not recommended. Lettuce and fresh mozzarella don’t freeze well; canned chickpeas can be frozen separately but you’ll lose texture.
- Food safety: Keep refrigerated below 40°F (4°C). Discard if left out more than 2 hours at room temperature.
Helpful cooking tips
- Dry lettuce thoroughly: a wet leaf dilutes the dressing quickly and makes the salad soggy.
- Uniform chopping: aim for 1/2-inch pieces so every bite has romaine, salami, chickpea and cheese.
- Dressing ratio: the 3:1 oil-to-vinegar ratio is a good starting point; adjust to taste for acidity.
- Resting matters: a 5–10 minute rest after tossing lets the chickpeas and salami absorb some vinaigrette, improving cohesion.
- Use a large bowl: tossing evenly prevents bruising the lettuce and keeps ingredients from spilling.
Creative twists
- Vegetarian: Omit the salami and add roasted red peppers, artichoke hearts, and toasted walnuts for protein and texture.
- Mediterranean spin: Swap oregano for za’atar, add kalamata olives, cucumber, and a splash of lemon.
- Crunch factor: Add toasted sunflower seeds, chopped pistachios, or thin-sliced fennel for a crisp contrast.
- Warm variation: Serve with warm roasted chickpeas and lightly pan-fried salami for a toasty, comforting twist.
Common questions
Q: How long does this salad take to prepare?
A: About 15–20 minutes with basic knife skills — washing and drying the romaine takes the most time.
Q: Can I make this ahead for a party?
A: Partially. Chop the romaine, salami and mozzarella and store separately. Make the dressing and drain chickpeas ahead. Combine and toss 10–15 minutes before serving for the best texture.
Q: Can I use canned salmon or tuna instead of salami?
A: Yes — canned tuna or salmon will change the flavor but provide protein. Reduce or omit the dressing salt and add a squeeze of lemon to complement the fish.
Q: Are there good dairy-free options?
A: Substitute the mozzarella with cubed avocado (add just before serving), or use a plant-based cheese. Note that avocado browns, so add it at the last moment.
Q: Will the chickpeas stay firm after dressing?
A: Yes, canned chickpeas hold up well. If you prefer extra firmness, rinse and briefly pat them dry; roasted chickpeas will add crunch but change the salad’s texture.
If you have other questions about ingredient swaps, timing, or plating, tell me what you’re serving it with and I’ll suggest tweaks.
Print
Chopped Salad with Salami and Chickpeas
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Omnivore
Description
A hearty chopped salad featuring crisp romaine, savory salami, chewy chickpeas, and creamy mozzarella, all tossed in a tangy red wine vinaigrette.
Ingredients
- 2 heads romaine lettuce, finely chopped (rinsed and spun dry)
- 1 cup Genoa salami, finely chopped
- 1 cup fresh mozzarella, shredded or finely chopped
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Optional: grated Parmesan for sprinkling
Instructions
- Trim the core of the romaine, rinse leaves thoroughly, then spin or pat dry. Chop into uniform, bite-size pieces.
- Dice the salami into small, even pieces for even distribution.
- Prepare the mozzarella by shredding or finely chopping it, or halving small balls.
- Rinse chickpeas in a colander under cold water and drain fully.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon, dried oregano, salt, and pepper until emulsified.
- In a large bowl, combine chopped romaine, salami, mozzarella, and chickpeas.
- Pour the dressing over the salad and toss thoroughly.
- Let the salad sit at room temperature for 5–10 minutes to meld flavors.
- Taste and adjust seasoning, then optionally sprinkle grated Parmesan on top before serving.
Notes
Serve immediately for best texture. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean