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Chickpea Salad with Salami and Giardiniera Dressing

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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.

  1. 1 cup giardiniera (stem the pepperoncini), plus 2 tablespoons pickling liquid from the jar (see Note)
  2. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  3. 2 teaspoons capers, drained
  4. 1 small garlic clove, finely chopped
  5. Kosher salt and freshly ground black pepper
  6. Two 15-ounce cans chickpeas, drained and rinsed
  7. 1/4 pound sliced Genoa salami, halved and thinly sliced crosswise
  8. 1/4 pound sliced provolone cheese, halved and thinly sliced crosswise
  9. 1 small head frisée (about 4 ounces), chopped
  10. 2 tablespoons thinly sliced basil leaves
  1. In a food processor, combine the giardiniera 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, frisée and basil. Add the giardiniera 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. Notes Giardiniera is available at supermarkets and Italian markets.


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