Crispy Pepperoni and Arugula Salad with Parmesan Crunch

This crispy pepperoni arugula salad bursts with flavor: chickpeas, fontina cheese, peppery arugula, crunchy baked pepperoni and a bright pepperoncini vinaigrette. Tangy, crunchy and deeply satisfying.

Salad time!

This salad layers simple ingredients for maximum impact. Pepperoni is baked until crisp, chickpeas add substance, fontina brings a mild creaminess, and arugula gives peppery freshness. A pepperoncini vinaigrette — made with pepperoncini brine, chopped pepperoncini, red wine vinegar, garlic, a touch of honey, olive oil, salt and pepper — ties everything together with tang and brightness.

The contrast of textures is the real star: delicate arugula, crunchy pepperoni, tender chickpeas and cubes of fontina. Red onion adds a sharp bite; roasted red peppers would be a nice optional addition for more sweetness and color.

This idea grew from combining flavors found in other favorite recipes — a little pizza inspiration and summery pasta-salad energy — into a crisp, flavor-packed bowl of greens. It’s quick to make and perfect for a light lunch, side salad or easy weeknight dinner.

Kids often love pepperoni, and baking it until it cups and crisps transforms it into an irresistible crunchy topping that shatters on the tongue. If you prefer, substitute smoked provolone or small mozzarella pearls for the fontina — both work beautifully.

Keep the salad straightforward so the textures and dressing shine. Use a generous handful of arugula, chickpeas for heft, diced red onion for sharpness, sliced pepperoncini for tang, and cubed fontina for richness. Finish with the crispy pepperoni just before serving to preserve its crunch.

The pepperoncini vinaigrette is simple: whisk pepperoncini brine, red wine vinegar, minced garlic, honey, salt and pepper, add chopped pepperoncini, then stream in olive oil while whisking to emulsify. The brine adds an assertive, pickled brightness that pairs perfectly with the savory pepperoni.

Crispy Pepperoni Arugula Salad

Crispy Pepperoni Arugula Salad

Yield: 2 to 4

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

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
• 1/4 red onion, diced
• 1/4 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, to taste
• 1/4 cup chopped pepperoncini
• 1/2 cup olive oil

Instructions

• Preheat the oven to 350°F. Arrange pepperoni slices in a single layer on a baking sheet and bake until crisp, about 5 to 10 minutes. Remove and let cool, then chop or crumble.
• In a large bowl, combine arugula, chickpeas, diced red onion, sliced pepperoncini and cubed fontina. Drizzle with some dressing, top with the crispy pepperoni and toss gently. Serve with additional dressing on the side.

Pepperoncini Vinaigrette

• Whisk together pepperoncini brine, red wine vinegar, minced garlic, honey, a big pinch of salt and pepper, and the chopped pepperoncini. While whisking, stream in the olive oil until the dressing is emulsified. Taste and adjust seasoning.

Course: Salad

Cuisine: American

Author: How Sweet Eats

Delish.