This winter chickpea salad is perfect for weekday lunches or as a side to dinner. Smoked provolone, crispy salami, roasted vegetables and chickpeas are drizzled in a shallot vinaigrette. Delicious served warm or chilled!
I got your lunch for the week!
This bowl is incredibly satisfying, packed with chickpeas, provolone, Brussels sprouts, sweet potatoes, salami and more. Drizzled with a tangy shallot vinaigrette, it’s the best way to fill up your lunch break!
Aren’t we always looking for new lunch ideas? Even though I love my egg salad, marinated chickpeas, avocado toast with shaved eggs, and more… a new lunch idea is always delightful. When I take my lunch break from work, I want it to be relaxing and delicious! I definitely don’t want to regret a lunch.
This chickpea salad is packed with delicious flavors. Here’s a look at what’s hanging in that bowl:
Roasted Sweet Potatoes. Tiny cubes.
Roasted Brussels sprouts. Crunchy, golden halves.
Chickpeas of course!
Chunks of smoked provolone cheese. OMG.
Crispy salami. It’s all!
Shallot Vinaigrette. Lively, crunchy, hearty.
And oh my word, it’s delicious.
It is perfectly served warm or chilled.
There is something savory and flavorful in every bite.
There is also excellent texture.
This bowl has everything I want for lunch!!
I often make roasted veggies and chickpeas, but only recently have I added smoked provolone and crunchy salami. It’s such a game changer.
Here’s the deal on the salami. You can toast it in a pan (I usually do that) or you can toss it on the sheet pan with the brussels and potatoes and toast for the last 5 minutes or so. Once it cools slightly, I shred or chop it.
You don’t even have to make it crispy at all. Chop up your favorite salami and toss it straight into the bowl with everything else. Also a big win!
I think the smoked provolone really makes this salad stand out. It’s so spicy, smoky, buttery and nutty and that flavor makes a world of difference.
The whole bowl is reminiscent of an antipasti salad and hits the spot.
This salad is super versatile. Eat it plain or serve it over a salad. It also tastes great in salad or endive cups! You can top it on a pita (extra hummus please) or even serve it alongside an entree. All ways work!
Winter chickpea salad
Midday winter chickpea salad
This winter chickpea salad is perfect for weekday lunches or as a side to dinner. Smoked provolone, crispy salami, roasted vegetables and chickpeas are drizzled in a shallot vinaigrette. Delicious served warm or chilled!
- 1 medium sweet potato, peeled and cut into small pieces
- 1 Cup halved Brussels sprouts
- kosher salt and pepper
- garlic powder
- 5 slices of salami
- 1 14 ounces or 2 cans chickpeas, drained and rinsed
- 3 ounces smoked provolone cheese, to dice
Shallot Vinaigrette
- 1 small shallot, rolled
- 1/4 Cup red wine vinegar
- 1 1/2 tablespoon Honey
- 1/4 teaspoon Salt
- 1/4 teaspoon pepper
- 1/2 Cup Extra virgin olive oil
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Preheat the oven to 450 degrees F. Note: If you love chickpeas, use two cans! If you want to make this before lunch, double everything else, but you still only need 2 cans of chickpeas and 1 serving of dressing.
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It’s very important to cut the sweet potato into smaller pieces than the Brussels sprouts! If the brussels are small I suggest removing the stem and leaving them whole or adding them to the sheet pan halfway through the potatoes!
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Combine the potatoes and Brussels sprouts on a baking sheet. Drizzle with olive oil and season with a large pinch of salt and pepper and a few dashes of garlic powder. throw together.
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Fry for 10 minutes, then turn and fry for another 5 to 10 minutes – until the potatoes are done. Check regularly that the pieces are not burning. If your oven is running hot, I suggest doing it at 425 degrees F.
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Heat the salami in a pan over medium-high heat until crispy. Once crispy, cut into pieces. If you want the chickpeas to be warm, you can also add them to the pan. Or even add them to the sheet pan during the last minutes or cooking time.
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In a large bowl, mix together the potatoes, brussels, chickpeas, salami, and provolone. Drizzle with a few spoonfuls of dressing. Surcharge!
Shallot Vinaigrette
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In a bowl or jar, whisk together the shallot, vinegar, honey, salt, and pepper. Pour in the olive oil until emulsified and combined. This keeps great in the fridge for a few days. It will probably do more than necessary.
Taste.City.