Italian Sub Salad with Roasted Chickpeas Recipe

If you’re craving something bursting with bold flavors but want to keep it fresh and light, I have just the thing for you — my Italian Sub Salad with Roasted Chickpeas Recipe is a fan-freaking-tastic way to satisfy those sandwich cravings without any of the bread. I love this salad because it combines all those classic deli flavors you adore, like salami, banana peppers, and olives, with crisp lettuce and, best of all, crunchy roasted chickpeas that add a delightful texture twist. Stick around and I’ll walk you through exactly how to make it, share some tricks I picked up along the way, and help you nail this recipe in your own kitchen.

Ingredients You’ll Need

When you gather these ingredients, you’ll notice they mirror a classic Italian sub’s lineup—salami, olives, banana peppers—but freshened up with crisp romaine and creamy avocado. The roasted chickpeas bring that satisfying crunch and extra protein punch.

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• Chickpeas: Use canned and make sure to drain and pat them extra dry for perfect roasting and crispiness.
• Extra virgin olive oil: This adds richness and carries the flavors—you want a good quality one here.
• Salt and pepper: Essential for seasoning, adjust to taste as you toss everything together.
• Romaine lettuce: Chopped romaine gives you a crisp, fresh base with just enough crunch.
• Salami: I recommend something high-quality like Applegate Naturals; chopped salami brings that deli vibe.
• Black olives: Sliced and drained olives add a salty, briny layer that’s so classic.
• Cherry or grape tomatoes: Chopped, they add juiciness and a pop of sweetness.
• Banana pepper rings: A little tangy and slightly spicy, these are crucial for that authentic Italian sub flavor.
• Green onions: Fresh and sharp, they brighten the salad nicely.
• Lemon or red wine vinegar: Both add acidity to balance the richness and herbs.
• Dried oregano: A pinch goes a long way toward that Italian seasoning vibe.
• Avocado: Adds creaminess and soothes the palate amidst all the savory bites.

Variations

I love that this Italian Sub Salad with Roasted Chickpeas Recipe is super flexible. Over time, I’ve found a few ways to tweak it depending on my mood or what’s in the pantry—and feel free to make it your own!

• Vegetarian Version: Swap the salami for marinated artichoke hearts or roasted red peppers for a plant-based twist that still packs flavor.
• Add Fresh Herbs: Sometimes I’ll throw in fresh basil or parsley to brighten things up even more.
• Spice Kick: If you like heat, sprinkle in some red pepper flakes or use spicy banana peppers instead of mild ones.
• Cheese Lover’s Addition: Crumbled provolone or mozzarella pearls add creamy, melty goodness that balances the tangy notes well.

How to Make Italian Sub Salad with Roasted Chickpeas Recipe

Step 1: Roast Those Chickpeas to Crispy Perfection

Begin by preheating your oven to 350 degrees F. Drain and rinse your chickpeas well, then pat them very dry on a clean kitchen towel—this step is key if you want them crispy and not soggy. Spread them out on a baking sheet lined with a silpat, parchment paper, or foil. Drizzle generously with extra virgin olive oil, sprinkle with salt, then toss so every bean is coated. Roast for 30-40 minutes, stirring once halfway through, until they’re a deep golden brown and crunchy. The chickpeas will crisp up even more as they cool. I sometimes roast them a day or two ahead—it actually helps the flavor deepen.

Step 2: Build Your Salad Base

While the chickpeas roast, chop your romaine lettuce, salami, black olives, tomatoes, banana pepper rings, and green onions, then toss them together in a large bowl. This mix is where the salad starts getting that Italian sub personality.

Step 3: Dress and Season

Drizzle the salad with fresh lemon juice or red wine vinegar and more olive oil. Season with salt, pepper, and a pinch of dried oregano—a little oregano really completes the Italian flavor profile. Toss everything well so all those flavors mingle and coat the ingredients evenly.

Step 4: Add the Crunch and Creaminess

Now toss in the crispy roasted chickpeas and the diced avocado. Mix gently—this keeps the avocado from getting mushy but still spreads that lovely creaminess everywhere. Divide the salad between plates and serve immediately for the freshest experience.

How to Serve Italian Sub Salad with Roasted Chickpeas Recipe

Garnishes

I like to sprinkle a little extra dried oregano or a shake of crushed red pepper flakes on top when serving—it adds a subtle punch. A few fresh basil leaves or shaved parmesan also make a lovely, elevated garnish if you want to get fancy.

Side Dishes

My family loves serving this salad alongside warm garlic bread or on a bed of couscous for an extra hearty meal. Roasted veggies or a simple minestrone soup pair beautifully too if you want to round things out.

Creative Ways to Present

For dinner parties, I’ve served this in small mason jars layered pretty, turning it into a grab-and-go appetizer. Another time, I made it in a large serving bowl and let everyone customize their own with extra toppings—it’s always a hit when presented buffet-style.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might not last long because it’s so good!), store the salad and roasted chickpeas separately in airtight containers. Keep avocado aside and add fresh when you’re ready to eat – this prevents browning and sogginess.

Freezing

I don’t recommend freezing this salad because the fresh veggies and avocado can get watery or mushy. But if you want to save the roasted chickpeas, those freeze well in a sealed bag, and you can re-crisp them quickly in the oven later.

Reheating

The roasted chickpeas can be reheated in a hot oven at 350 degrees F for 5-7 minutes to revive their crunch. For the salad itself, I suggest enjoying it cold or at room temperature for the best texture and flavor.

FAQs

Final Thoughts

Honestly, this Italian Sub Salad with Roasted Chickpeas Recipe has become one of my go-to meals whenever I want something healthy yet indulgently delicious. It hits all the right notes — savory, crunchy, tangy, and creamy — and feels like a little celebration every time I make it. You’ll enjoy how easy it comes together and how great it tastes, whether for a quick lunch, a lighter dinner, or impressing friends at a casual get-together. Give it a try, and I bet this will become a recipe you reach for again and again!

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