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Chickpea Salad With Pepperoni, Parmesan, and Basil Recipe

Jennifer Olvera
Published: Last Updated:
Chickpea Salad With Pepperoni, Parmesan, and Basil Recipe

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.

Read more: Summer Bean Salads: Chickpea Salad With Pepperoni, Parmesan, and Basil

  • Yield:Serves 4
  • Active time: 15 minutes
  • Total time:1 hour 15 minutes
  • Rated: 3

Ingredients

  • 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

Directions

  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.

This Recipe Appears In
Summer Bean Salads: Chickpea Salad With Pepperoni, Parmesan, and Basil

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Jennifer Olvera Sunday Supper Columnist

Jennifer Olvera is the author of Food Lovers' Guide to Chicago, and she has all-but tested and developed recipes since toddlehood. She writes the Sunday Supper column for Serious Eats and regularly contributes food features to Chicago Sun-Times. She can often be found tending her garden, canning and traveling to far-flung destinations, where she writes about local edibles for pubs like Los Angeles Times and Frommers.com.

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