Lunchtime Winter Chickpea Salad with Smoked Provolone.
This winter chickpea salad is perfect to make for weekday lunches, or as a side dish with dinner. Smoked provolone, crispy salami, roasted vegetables and chickpeas are drizzled in a shallot vinaigrette. Delicious served warm or chilled!
I’ve 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 hour!
Aren’t we always on the hunt for new lunch ideas? Even though I love my egg salad, marinated chickpeas, shaved egg avocado toast and more… a new-to-me lunch idea is always appealing. When I take that midday break from working, I want it to be relaxing and delicious! I certainly don’t want any lunch regrets.
This chickpea salad is packed with so many delicious flavors. Here’s a peek at what is hanging out in this bowl:
Roasted sweet potatoes. Tiny diced bits.
Roasted brussels sprouts. Crispy, golden halves.
Chickpeas, of course!
Chunks of smoked provolone cheese. OMG.
Crispy salami. It’s everything!
Shallot vinaigrette. Tangy, crisp, savory.
And oh my word, it is delicious.
It’s perfect served warm or chilled.
Every bite has something savory and flavorful.
There is also excellent texture.
This bowl has everything I want for lunch!!
I make roasted vegetables and chickpeas often, but it wasn’t until recently that I added in smoked provolone and crispy salami. It is SUCH a game changer.
Here’s the deal with the salami. You can toast it in a skillet (this is what I usually do) or you can throw it on the sheet pan with the brussels and potatoes, roasting for the last 5 minutes or so. Once it is slightly cooled, I tear or chop it.
You also don’t have to crisp it up at all. Chop up your favorite salami and toss it right there in the bowl with everything else. Also a big win!
I find that the smoked provolone is what really takes this salad over the top. It’s so sharp, smoky, buttery and nutty and that flavor makes a huge difference.
The whole bowl is reminiscent of an antipasto salad and really just hits the spot.
This salad is super versatile. Eat it just like this, or serve it over salad. It’s also really good served in lettuce or endive cups! You can top a pita with it (extra hummus please) or even serve some alongside a main dish. All ways work!
Winter Chickpea Salad
Lunchtime Winter Chickpea Salad
- 1 medium sweet potato, peeled and chopped into small pieces
- 1 cup halved brussels sprouts
- kosher salt and pepper
- garlic powder
- 5 slices of salami
- 1 14 ounce or 2 cans chickpeas, drained and rinsed
- 3 ounces smoked provolone cheese, cut into cubes
- Preheat the oven to 450 degrees F. Note: if you love chickpeas, use two cans! If you want to make this ahead of time for lunches, double everything else, but you still only need 2 cans of chickpeas and 1 batch of the dressing.
- It’s very important to chop up the sweet potato into smaller pieces than the brussels sprouts! If the brussels are small, I suggest removing the stem and keeping them whole, or adding them to the sheet pan halfway through cooking the potatoes!
- Combine the potatoes and the brussels sprouts on a baking sheet. Drizzle with the olive oil and season with a big pinch of salt and pepper, as well as a few shakes of garlic powder. Toss together.
- Roast for 10 minutes, then toss and roast for 5 to 10 minutes more - until the potatoes are cooked through. Check periodically to make sure the pieces aren’t burning. If your oven runs hot, I suggest doing this at 425 degrees F.
- Heat the salami in a skillet over medium-low heat until crispy. Once crisped, chop into pieces. If you want the chickpeas to be warm, you can toss them into the skillet too. Or even add them to the sheet pan in the last few minutes or cook time.
- In a large bowl, combine the potatoes, brussels, chickpeas, salami and provolone. Drizzle with a few spoonfuls of the dressing. Serve!
- In a bowl or jar, whisk together the shallot, vinegar, honey, salt and pepper. Stream in the olive oil until emulsified and combined. This stores great in the fridge for a few days. It will likely make more than needed.