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Overhead view of a plate containing Italian chopped salad.
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5 from 5 votes

Italian Chopped Salad

This Italian chopped salad is packed with romaine lettuce, tomatoes, chickpeas, mozzarella cheese and pepperoncini peppers all tossed in a homemade Italian dressing. It's vegetarian and can easily be made vegan.
Prep Time19 minutes
Total Time19 minutes
Course: Salad
Cuisine: Italian
Keyword: Italian chopped salad
Servings: 6

Ingredients

  • 1 heart of romaine lettuce about 3-4 cups, finely chopped
  • 2 cups green cabbage finely chopped
  • 1 15 ounce can chickpeas drained and rinsed
  • ½ cup chopped mozzarella cheese ¼ inch chunks
  • 3 mini cucumbers about 1 ½ cups, chopped
  • 1 cup fresh parsley chopped
  • ½ red onion finely chopped (about 1 cup)
  • 1 cup cherry tomatoes chopped
  • cup Pepperoncini peppers drained well and finely chopped
  • Dried oregano for serving
  • Italian Dressing

Instructions

  • Whisk together all ingredients in a small bowl until combined. Or add all ingredients into a mason jar and shake to combine. Taste and add more salt and pepper if needed.
    Mixing together spices, red wine vinegar and mustard.
  • Place romaine in a large mixing bowl, top with cabbage, chickpeas, mozzarella, cucumbers, parsley, red onion, cherry tomatoes and pepperoncini peppers.
    A bowl containing ingredients for Italian chopped salad.
  • Portion salad into bowls for serving. You can drizzle the dressing over the salad (start with half and add more as desired), taste and add more dressing if desired. Season with additional salt and pepper, to taste. Sprinkle with oregano and serve.
    Drizzling dressing over Italian chopped salad ingredients in a bowl.

Nutrition

Serving: 1/6 salad w/ 2 Tbsp Italian Dressing | Calories: 218kcal | Carbohydrates: 19g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 370mg | Potassium: 419mg | Fiber: 5g | Sugar: 5g