Ingredients
1/3 c. extra-virgin olive oil
3 tbsp. white wine vinegar
1 1/2 tsp. Italian seasoning
1 small garlic clove, finely grated or minced
Pinch of red pepper flakes
Kosher salt
Freshly ground black pepper
1 (15.5-ounce) can chickpeas, drained and rinsed
2 tbsp. chopped fresh basil leaves, plus more leaves torn for serving
3/4 tsp. sweet paprika
Kosher salt
Freshly ground black pepper
1 large head romaine lettuce, chopped (9 oz.)
1 c. canned artichoke hearts, drained and quartered
3/4 c. cherry tomatoes, halved, quartered if large
1/2 c. pitted Kalamata olives, sliced
1/4 c. sliced pepperoncini peppers
1/2 small red onion, thinly sliced
1/2 orange bell pepper, seeded, stemmed, and diced (¾ cup)
Preparation
Step 1Make dressing: In a medium jar with a tight-fitting lid, combine dressing ingredients. Season with salt and pepper. Shake until well combined.Step 2Make salad: In a medium bowl, toss chickpeas with basil and paprika; season with salt and pepper. Fill a large serving bowl with the romaine. Pile chickpeas in center of the lettuce. Arrange artichoke hearts, tomatoes, olives, pepperoncini, red onion, and bell pepper around chickpeas.Step 3Shake dressing to combine and pour over top of salad. Step 4Garnish with torn basil. Toss just before serving.
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