I mean… i can’t get enough of salad. I love salad. I love all the things.

Oh, and let me share another secret - not a huge fan of chick peas, regardless of how chic they may be in salads. And most especially chopped salads at that. But… roast those babies until they are crispy? And I’m all in.

So this chopped italian salad is an amalgam of all my fav’s. CPK, the brown derby, jen aniston’s viral salad, and local hotspots. All the things I like, that make an italian chopped… my italian chopped. Plus a kick ass homemade dressing.

Ingredients:

1 can garbanzo beans, rinsed, drained and dried

2 Tbsp evoo

1/2 tsp salt

1/4 cup red wine vinegar

6 oz avocado oil

1 clove garlic

1 Tbsp minced shallot

2 Tbsp dijon

1/2 Tbsp dried oregano

2 tsp dried italian parsley

1 tsp dried tarragon

1/2 tsp black pepper

1/2 tsp salt

3 Tbsp pecorino romano cheese, grated

1 head escarole, washed and chopped

1/2 head iceburg lettuce, washed and chopped

1/2 head romaine lettuce, washed and chopped

10 leaves basil, thinly sliced

4 green onions, sliced

2 roma tomatoes chopped

1 package italian salami, thinly sliced (I use true story)

1 package thick cut chicken, chopped (I use true story)

Directions:

Preheat oven to 450.

Toss together garbanzo beans, evoo, and 1/2 tsp salt.

Spread over an oven safe pan.

Roast until crispy, checking every 5 - 10 minutes, and shaking pan. (Should be around 10 mins).

Add vinegar, avocado oil, garlic, shallot, dijon, oregano, parsley, tarragon, pepper, 1/2 tsp salt and cheese to a glass jar.

Use an immersion blender to combine dressing.

Toss together escarole, iceburg, and romaine.

Add lettuce to a bowl, and top with basil, onions, tomatoes, garbanzos, salami, and chicken.

Toss together with dressing - a little at a time until coated.