Chickpea Salad With Pepperoni, Parmesan, and Basil

Chickpeas go a bit rogue in this pepperoni, lemon zest, and Parmesan-stippled salad—the perfect option for an oven-free, summertime side. [Photograph: Jennifer Olvera]

In this salty, savory bean salad, pepperoni, Parmesan, and a trio of fresh herbs team up for a perfect summertime side. Feel free to mix up the herbs to suit what you have on-hand, but if you use just one herb, make it basil—its anise-like character is the perfect counterpart to the other components of the dish. It's all tied together with garlic, a zingy sprinkle of lemon zest and a lively but simple red wine vinaigrette.

Note: Hold off on adding the herbs until right before serving so they stay vibrant. The rest of the dish may be prepared and refrigerated up to a day in advance.

Chickpea Salad With Pepperoni, Parmesan, and Basil

About This Recipe

Yield:Serves 4
Active time:15 minutes
Total time:1 hour 15 minutes
This recipe appears in: Summer Bean Salads: Chickpea Salad With Pepperoni, Parmesan, and Basil


  • 1 (14.5-ounce) can chickpeas, drained and rinsed
  • 1/3 cup chopped pepperoni
  • 1/2 cup grated Parmesan cheese
  • 1/2 medium yellow onion, finely chopped
  • 1 medium clove garlic, minced
  • 1 1/2 teaspoons grated lemon zest from 2 lemons
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon minced flat-leaf parsley
  • 1 tablespoon minced basil
  • 1 1/2 teaspoons minced thyme leaves


  1. 1

    Stir together chickpeas, pepperoni, Parmesan, onion, garlic, and lemon zest in a medium bowl.

  2. 2

    In a small bowl, whisk together olive oil and vinegar. Season with salt and pepper.

  3. 3

    Toss vinaigrette with chickpeas. Season with salt and pepper. Refrigerate for at least 1 hour or overnight. When ready to serve, stir in herbs and serve cold or at room temperature.


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