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Italian Chopped Salad with Red Wine Vinaigrette from One Lovely Life

Italian Chopped Salad (Gluten Free + Paleo Friendly)

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  • Author: Emily
  • Total Time: 20 minutes
  • Yield: 6 (2 cup) Servings 1x


Italian Chopped Salad with Italian Dressing – Bold flavors, bright colors, and an amazing vinaigrette tie this yummy chopped salad together. You’ll love it! (Gluten free, paleo & vegan friendly)




  • 59oz salad greens, like romaine or spring mix
  • 1 cup shredded carrots
  • 1 cup diced cucumber
  • 1 cup diced tomatoes or halved grape/cherry tomatoes
  • 34oz diced salami
  • 34oz diced pepperoni
  • 1/3 cup halved olives, such as kalamata (can sub black, green, or Castelvetrano)
  • 1/3 cup diced peperoncini (pickled yellow banana peppers)
  • 1/3 cup finely minced red onion or green onion
  • 1/2 cup crispy chickpeas or about 1 cup canned chickpeas


  • 23 Tbsp. fresh lemon juice
  • 1 1/2 Tbsp. red wine vinegar
  • 4 Tbsp. extra virgin olive oil
  • 1/4 tsp. dried oregano
  • 1/4 tsp. salt (or, to taste)
  • 1/4 tsp. pepper (or, to taste)


  1. In a large salad bowl, combine salad greens, carrots, cucumber, tomatoes, salami, pepperoni, olives, peperoncini, onion, and chickpeas.
  2. Mix up your dressing. In a small bowl or a jar, combine lemon juice, vinegar, olive oil, oregano, salt, and pepper. Whisk to combine well (or put a lid on your jar and shake it to combine).
  3. Drizzle the salad with 1/2 of the vinaigrette to start and toss to combine, adding more dressing, as desired.
  4. If not serving the entire salad at once, keep the crispy chickpeas and dressing on the side and dress each individual serving, to taste.


FOR PALEO: Skip the crispy chickpeas and make sure you choose meats that are compliant with your dietary needs.

FOR VEGAN: Skip the meats! You can either swap in a can of chickpeas, or simply use the crispy chickpeas and call it a day!

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Salad, Main Dish
  • Method: No-Cook
  • Cuisine: Italian, Mediterranean, American