Italian Chopped Salad Recipe - Sunset Magazine

Ingredients

• 1 (14-to-16-oz.) can chickpeas, rinsed and drained
• 4 cups chopped romaine lettuce (about 1 heart)
• 1 large fennel bulb, trimmed and chopped (about 2 cups)
• 2 cups chopped red cabbage (about 1⁄4 medium head)
• 1 yellow bell pepper, chopped
• 1 small hothouse or 2 Persian or pickling cucumbers, diced
• 1 ½ cups halved cherry tomatoes or diced heirloom tomatoes
• ⅔ cup chopped pitted Italian green olives, such as Cerignola or Castelvetrano
• ½ cup chopped red onion
• ½ cup ready-to-eat lupini beans, peeled and rinsed
• ½ cup chopped fresh Italian parsley leaves
• ¼ cup chopped fresh basil
• 1 small lemon
• ½ cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 4 jarred Calabrian chiles, stemmed and minced (about 1 generous tbsp.)
• 2 garlic cloves, finely grated or pressed with a garlic press
• ½ cup coarsely grated Parmesan cheese
• ½ cup coarsely grated Fontina, mozzarella, or other mild white cheese
• Freshly cracked black pepper
• 1 tbsp fresh oregano leaves (optional)