This winter chickpea salad is ideal for weekday lunches or as a side with dinner. Roasted vegetables and chickpeas combine with smoked provolone, crispy salami and a bright shallot vinaigrette. Serve warm or chilled.
Here’s a satisfying lunch you can prep for the week.
This bowl is hearty and flavorful: chickpeas, smoked provolone, roasted Brussels sprouts, sweet potato, crispy salami and a tangy shallot vinaigrette make it filling and delicious.
If you’re always looking for new lunch ideas, this one delivers on taste and texture. It’s easy to pack, stores well and is just as tasty the next day.
The main components:
- Roasted sweet potato, diced small
- Roasted Brussels sprouts, halved or left whole if small
- Chickpeas for protein and heartiness
- Smoked provolone, cut into cubes for a smoky, buttery bite
- Crispy salami for savory crunch
- Shallot vinaigrette to bring acidity and brightness
This salad is equally good warm or cold. Every forkful gives you savory flavor and varied texture — tender roasted veg, creamy chickpeas, melty provolone and crisped salami.
I often roast vegetables and chickpeas, but adding smoked provolone and crispy salami is a game changer. The provolone’s smoky, nutty richness elevates the whole bowl.
Salami options: crisp slices in a skillet, or add them to the sheet pan during the last few minutes of roasting. Once cooled, tear or chop them. If you prefer, skip crisping and simply chop your favorite salami and toss it in — still excellent.
The smoked provolone brings a sharp, buttery, smoky note that rounds out the salad. The overall profile is reminiscent of an antipasto bowl — comforting and satisfying.
This salad is versatile: eat it on its own, pile it over greens, serve it in lettuce or endive cups, stuff it into a pita with hummus, or present it alongside a main course. It holds up well and tastes great any way you serve it.
Winter Chickpea Salad
Lunchtime Winter Chickpea Salad
2
people
20 mins
20 mins
40 mins
Ingredients
- 1 medium sweet potato, peeled and chopped into small pieces
- 1 cup halved Brussels sprouts
- Kosher salt and pepper
- Garlic powder, to taste
- 5 slices of salami
- 14 ounce can or 2 cans chickpeas, drained and rinsed
- 3 ounces smoked provolone, cut into cubes
shallot vinaigrette
- 1 small shallot, diced
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
- Preheat oven to 450°F. If you prefer a gentler oven, roast at 425°F. Note: if you love chickpeas, use two cans. To meal prep for multiple lunches, double the vegetables and salami but you only need two cans of chickpeas and one batch of dressing.
- Chop the sweet potato smaller than the Brussels so they cook evenly. If your Brussels are very small, remove stems and keep whole or add them to the sheet pan partway through roasting.
- Toss potatoes and Brussels sprouts on a baking sheet with olive oil, salt, pepper and a few shakes of garlic powder. Spread in a single layer.
- Roast 10 minutes, toss, then roast 5–10 minutes more until potatoes are tender and vegetables are golden. Watch for burning and adjust time or temperature as needed.
- Cook the salami in a skillet over medium-low heat until crispy, then chop or tear into pieces. If you want warm chickpeas, toss them into the skillet briefly or add to the sheet pan for the last few minutes.
- In a large bowl combine roasted potatoes, Brussels, chickpeas, salami and provolone. Drizzle with shallot vinaigrette and toss to combine. Serve warm or chilled.
shallot vinaigrette
- Whisk together diced shallot, red wine vinegar, honey, salt and pepper. Slowly stream in the olive oil while whisking until emulsified. Store leftover dressing in the refrigerator for several days; it may make more than needed for this recipe.
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