A choppity chopped salad!!! with roasted peppers, chickpeas, tomatoes, pepperoncini, red onion, and parm!!! eat your veggies but make it fun!
Chopped Salad
3 bell peppers
¼ medium red onion, finely chopped
2 Persian cucumbers, chopped
¾ cup quartered cherry tomatoes
¼ cup sliced pepperoncini
½ lb greens (radicchio, escarole, romaine)
1 (14 oz) can chickpeas, rinsed and drained
⅓ cup grated Parmesan
Salt & pepper
Dressing
1 tsp Dijon mustard
1 garlic clove, finely minced
¼ cup olive oil
2 tbsp red wine vinegar
1 tbsp grated parmesan
1 tsp dried parsley
1 tsp dried oregano
Pinch of salt and pepper
Preheat oven to 450 F. Line a baking sheet with parchment paper or foil. Stand your peppers upright and cut down the sides into 4 slabs. Add the peppers cutside down on the baking sheet, and bake for 25-30 minutes until peppers are soft and just beginning to char. Let cool, and peel the skin off. Then cut into 2-inch slices.
While peppers are roasting, prep the rest of your ingredients and add everything except the parmesan to a large bowl. Whisk your salad dressing ingredients together until smooth.
When the peppers are completed, add to the salad bowl. Top with your salad dressing, and add the Parmesan and some salt and pepper. Toss and serve!