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Ingredients
Scale
- 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
- 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 for about 5 to 10 minutes.
- Remove the pepperoni and let it cool, then chop or crumble it.
- In a bowl, combine the arugula, chickpeas, red onion, sliced pepperoncini, and fontina cheese.
- Drizzle with some of the dressing and toss.
- Top the salad with crispy pepperoni and serve with additional dressing.
Notes
Adjust the amount of dressing to your taste preference.
Make it vegetarian by omitting the pepperoni and adding more chickpeas.
Feel free to substitute with your favorite cheese for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking, Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg