This La Scala Copycat Chickpea Chopped Salad recipe is the real deal! La Scala is a restaurant in Beverly Hills, California famous for their chopped salad. If you have ever been in the Los Angeles area, you know that La Scala’s chopped salad is legendary. IYKYK!

Their chickpea chopped salad is a Kardashian favorite and for good reason… it is phenomenal! The first time I made it, my husband was blown away by how good it was. Ever since, he asks for it religiously and I even pack the salad in a mason jar for him to take to work.

What is in chickpea chopped salad?

La Scala chopped salad is packed with chickpeas, sun-dried tomatoes, artichoke hearts, salami and fresh mozzarella. The dressing is tangy and delicious with notes of Dijon mustard and parmesan. Literally heaven on a plate. Here’s how to easily make this chopped salad at home with just a few ingredients. 

How to make chickpea chopped salad?

Start off with some crisp romaine lettuce and cucumber. Chop the lettuce and slice the cucumber. Add to a salad bowl. Dice the sun-dried tomatoes, artichoke hearts, salami and fresh mozzarella. You can also use bocconcini, which are small fresh mozzarella balls. Toss the ingredients with the lettuce and cucumber. Set aside. 

For the dressing, combine olive oil and red wine vinegar, Dijon mustard, grated parmesan, salt and pepper. I also love to add Italian dressing mix for added flavor. This dressing is next level! 

Now here’s where it gets interesting. Drizzle half of the dressing over the salad. Then add chickpeas to the remaining dressing and toss to coat evenly. Pour the salad over the chickpeas. Then flip onto a plate so the chickpeas end up on top. Serve and enjoy. I would say to store leftovers in the fridge, but there won’t be any left!

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Kardashian’s Favorite Chickpea Chopped Salad from La Scala

This chopped salad from La Scala is a Kardashian favorite! It’s AMAZING!

5 from 3 votes

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Prep Time 15 minutes mins

Servings 2

Ingredients

  

Salad

• 4 cups romaine lettuce, chopped
• 1 English cucumber, sliced
• 1/2 cup sun-dried tomatoes, diced
• 1/2 cup artichoke hearts
• 1/2 cup salami, diced
• 1/2 cup fresh mozzarella, diced
• 1 cup chickpeas, drained

Dressing

• 4 tbsp olive oil
• 2 1/2 tbsp red wine vinegar
• 2 1/2 tbsp Dijon mustard
• 3 tbsp parmesan cheese, grated
• 1 tbsp Italian dressing mix, optional
• Salt, to taste
• Pepper, to taste

Instructions

 

• Chop romaine lettuce, sun-dried tomatoes, artichoke hearts, salami and mozzarella. Slice cucumber. Toss ingredients together in a salad bowl and set aside.
• In a small bowl, add olive oil, red wine vinegar, Dijon mustard, grated parmesan cheese, Italian dressing mix, salt and pepper to taste.
• Drizzle half of the dressing over the salad. Add the chickpeas to the remaining dressing and toss until evenly coated.
• Pour the salad over the chickpeas and flip onto a plate so the chickpeas end up on top. Serve and enjoy!

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