Chickpea Salad with Salami and Giardiniera Dressing

The dressing for this reimagined antipasto is very smart and delicious: In place of vinegar or lemon juice, Melissa Rubel Jacobson's salad gets tang from vinegary giardiniera vegetables (hot Italian pickled vegetables from a jar) that are combined with extra-virgin olive oil, capers and garlic.

Slideshow:Main-Course Salads

  • Total Time:
  • Servings: 6

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  • 1 cup giardiniera (stem the pepperoncini), plus 2 tablespoons pickling liquid from the jar (see Note)
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 teaspoons capers, drained
  • 1 small garlic clove, finely chopped
  • Kosher salt and freshly ground black pepper
  • Two 15-ounce cans chickpeas, drained and rinsed
  • 1/4 pound sliced Genoa salami, halved and thinly sliced crosswise
  • 1/4 pound sliced provolone cheese, halved and thinly sliced crosswise
  • 1 small head frisée (about 4 ounces), chopped
  • 2 tablespoons thinly sliced basil leaves

How to make this recipe

  1. In a food processor, combine the <em>giardiniera</em> vegetables with the pickling liquid, olive oil, capers and garlic and pulse until finely chopped. Season the dressing with salt and pepper.

  2. In a large bowl, toss the chickpeas, salami, provolone, fris&#233;e and basil. Add the <em>giardiniera</em> dressing, toss to coat and serve.

Make Ahead

The dressing can be refrigerated for up to 3 days. the dressed salad can be refrigerated for up to 2 hours.


Giardiniera is available at supermarkets and Italian markets.

Contributed By Published September 2009

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