Crunchy Italian Grinder Chickpea Salad

Name: Crunchy Italian Grinder Chickpea Salad
Prep time: 15 min
Yield: 4 servings
Ingredients: 2 15-ounce cans canned chickpeas; 6 cups romaine lettuce; 2 medium roma tomatoes; 0.5 cup pepperoncini; 4 ounces provolone cheese; 0.5 small red onion; 0.5 cup italian dressing; 0.25 teaspoon freshly ground black pepper

Crunchy chickpea salad with crisp lettuce, tomato, pepperoncini, provolone, red onion, and Italian dressing. A quick, no-cook vegetarian lunch or side.

Prep: 15 min · Cook: 0 min · Yield: 4 · Method: No-Cook

Ingredients

2 15-ounce cans canned chickpeas
6 cups romaine lettuce
2 medium roma tomatoes
0.5 cup pepperoncini
4 ounces provolone cheese
0.5 small red onion
0.5 cup italian dressing
0.25 teaspoon freshly ground black pepper

Cooking instructions

Drain and rinse the chickpeas, then pat them dry. Chop the lettuce and tomatoes, thinly slice the pepperoncini and red onion, and cut the provolone into bite-size pieces. (about 8 min)
Add the chickpeas, lettuce, tomatoes, pepperoncini, provolone, and red onion to a large bowl. Sprinkle with black pepper. (about 3 min)
Pour the Italian dressing over the salad and toss until evenly coated. Serve immediately for the best crunch, or cover and refrigerate for up to 4 hours before serving. (about 4 min)