The Uncommon Salad Recipe
Iceberg & arugula with crispy chickpeas, salami, oven-dried tomatoes, sweet peppers, shaved parm cheese, and dijon dressing
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Ingredients
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Salad Base
Toppings
Dressing
Method
Prep the Salad Base
- 1
Prepare the Lettuce
Wash and dry the iceberg lettuce thoroughly. Chop it into bite-sized pieces and place it in a large mixing bowl.
- 2
Add Arugula
Add the arugula to the mixing bowl with the iceberg lettuce. Toss gently to combine.
Prepare Toppings
- 3
Crispy Chickpeas
Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry. Spread them out on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20-25 minutes or until crispy, shaking the pan halfway through.
- 4
Slice Salami
Cut the salami into thin strips or bite-sized pieces and set aside.
- 5
Prepare Sweet Peppers
Wash the sweet peppers, remove the seeds, and slice them into thin strips.
Make the Dressing
- 6
Combine Dressing Ingredients
In a small bowl, whisk together the Dijon mustard, olive oil, white wine vinegar, and honey until well blended. Season with salt and black pepper to taste.
Assemble the Salad
- 7
Combine Salad and Toppings
In the large bowl with the lettuce and arugula, add the crispy chickpeas, sliced salami, oven-dried tomatoes, and sweet peppers. Toss gently to combine all ingredients.
- 8
Dress the Salad
Drizzle the prepared dressing over the salad and toss to evenly coat all ingredients. Top with shaved Parmesan cheese before serving.