This winter salad with peak season chicories, salami, and crispy chickpeas is hearty enough to have on its own for dinner, but not so over-the-top that you can’t also enjoy it alongside a heftier main, like pizza or pasta. The bright, just-sweet-enough dressing tempers the bitterness of the greens and the richness of the salami for a balanced dish you just might not want to share.
7 Tbsp. extra-virgin olive oil, divided
1 14.5-oz. can chickpeas, rinsed
2 small garlic cloves, divided
½ tsp. crushed red pepper flakes
Freshly ground black pepper
1 head of radicchio, thinly sliced
2½ oz. sharp provolone cheese, thinly sliced, torn
2 oz. cured fennel salami, thinly sliced, cut into half-moons
Heat butter and 2 Tbsp. oil in a large nonstick skillet over medium-high until butter melts. Add chickpeas and 1 garlic clove; season with salt. Cook, tossing occasionally, until chickpeas are browned and crisp, 6–8 minutes.
Meanwhile, whisk vinegar, honey, mustard, red pepper flakes, and remaining 5 Tbsp. oil in a large bowl to combine. Finely chop half of remaining garlic clove (discard the rest unless you really, really like garlic) and add to dressing; season with salt and black pepper.
Add radicchio, endive, provolone, and salami to dressing and toss to coat; season with salt. Add chickpeas and toss again to combine.
Reviews SectionTurned out great. I added fennel greens and some fried basil but otherwise left it as is. The provolone was a really good element.AnonymousBrooklyn04/26/20I loved the idea of this recipe, but in practice I found it a little too bitter. Next time I make it (and I will) I'll add some iceberg lettuce in place of half of the radicchio. We really loved the dressing!AnonymousMontréal02/26/20I veganized it by replacing cheese and salami with a bunch of chopped up sundried tomatos. Also added some of the tomato-oil to the dressing. It works really well together!I ended up eating three helpings I loved it so much. Salami and the chickpea mix was perfection. I will definitely add more salami next time. I also used a soft italian monteo cheese as I couldn't find the provolone. Will be making this again and again.AnonymousLong Beach, CA01/27/20I had such high hopes for this recipe but it was a dud. I followed the recipe to a T. Maybe my radicchio was too large but the meal was extremely bitter and i wound up throwing it away :-(AnonymousColumbus, OH01/24/20Whiiped it up in a jiffy to east some of my favorite foods! Added more meat took out dijon and used regular mustardHome Cook ChefUSA01/22/20This was great! I loved the crisped chickpeas. I added some sliced black olives and 2 chopped Persian cucumbers, and I used a turkey salami from Trader Joe’s. My fiancé actually applauded after we finished eating, he liked it so much.AnonymousPortland, OR01/20/20Made this tonight and it was fantastic. Followed the recipe exactly. Wasn’t sure if I should chop the garlic with the chickpeas or leave it whole (I left it whole). I’ll make this again!AnonymousBrooklyn, Ny01/16/20
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