Italian Chopped Salad

🥘 Ingredients

• chickpeas 1 can
• extra-virgin olive oil 2 Tbs
• dried oregano 1 tsp
• kosher salt ½ tsp
• red onion ½ small
• red wine vinegar 3 Tbs
• romaine 1 head
• radicchio ½ head
• salami 4 oz
• provolone 4 oz
• cherry tomatoes 1 cup
• pepperoncini ¼ cup
• extra-virgin olive oil 0.33 cup
• dried oregano 1 tsp
• black pepper ½ tsp

1. 1

   Preheat the oven to 425°F (220°C).
2. 2

   Crisp chickpeas with extra-virgin olive oil , dried oregano and kosher salt on a sheet pan for 25 min , shaking the pan twice.
3. 3

   Macerate red onion in red wine vinegar for 20 min .
4. 4

   Chop romaine , radicchio , salami , provolone , cherry tomatoes and pepperoncini so that every piece is the same half-inch.
5. 5

   Whisk @&( timer and its vinegar with extra-virgin olive oil , dried oregano and black pepper .
6. 6

   Toss @&( timer with @&( timer and @&( timer , and eat it inside ten minutes.
7. 7

   Dress it at the table. The tomatoes weep the moment the dressing lands and the chickpeas soften from the outside.