Crispy Pepperoni Arugula Salad
This crispy pepperoni arugula salad is packed with flavor. Chickpeas, fontina cheese, arugula greens, crispy pepperoni and a pepperoncini vinaigrette to finish it off. Tangy, crunchy and so satisfying!
Ingredients
- 15 to 20 pepperoni slices
- 1 can chickpeas, drained and rinsed
- 4 to 6 cups arugula greens
- ¼ red onion, diced
- ¼ cup sliced pepperoncini
- 4 ounces fontina cheese, chopped into cubes
pepperoncini vinaigrette
- 2 tablespoons pepperoncini brine
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon honey
- kosher salt and pepper
- ¼ cup chopped pepperoncini
- ½ cup olive oil
Instructions
- Preheat the oven to 350 degrees F. Spread the pepperoni slices in a single layer on a baking sheet. Bake until crisp, about 5 to 10 minutes. Remove and let cool, then chop or crumble.
- Combine the arugula, chickpeas, onion, pepperoncini and fontina in a bowl. Drizzle with some of the dressing. Top with the crispy pepperoni and toss. Serve with more dressing!
pepperoncini vinaigrette
- Whisk together the brine, vinegar, garlic, honey, a big pinch of salt and pepper and the pepperoncini. Stream in the olive oil while whisking until emulsified.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!