Name: Italian Kale and Chickpea Salad with Sun-Dried Tomatoes and Salami Recipe
Prep time: 30 min
Total time: 30 min
Cuisine: Italian
Ingredients: ½ medium red onion (very thinly sliced); ½ cup chopped dry-packed sun-dried tomatoes; 1 small bunch kale (about 8 ounces, curly or Lacinato kale); 1 large head romaine (chopped, about 4 cups); 1 pint cherry tomatoes (halved); ½ cup stemmed and thinly sliced pepperoncini peppers; ½ cup thinly sliced kalamata olives; 1 15-ounce can chickpeas (rinsed and drained); 4 ounces Provolone cheese (cut into 1/4-inch cubes, about 1 cup); 4 ounces salami (cut into bite-size pieces); ⅓ cup red wine vinegar; ¼ cup extra virgin olive oil; 1 tablespoon Dijon mustard; 2 cloves garlic (minced, about 1 teaspoon); ½ teaspoon honey; 2 ½ teaspoons dried oregano; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; Pinch kosher salt (for massaging kale)

Jump to Recipe· 4.1 from 52 reviews

If you’re craving a vibrant, hearty salad that bursts with Italian flavors, you have to try this Italian Kale and Chickpea Salad with Sun-Dried Tomatoes and Salami Recipe. It perfectly balances the earthiness of kale and chickpeas with the punch of sun-dried tomatoes and the savory touch of salami. Every bite is a symphony of textures and tastes that feels both fresh and satisfying, making it an outstanding choice for lunch, dinner, or entertaining guests. This salad is a nutritional powerhouse and a true crowd-pleaser that you’ll find yourself reaching for time and time again.

Ingredients You’ll Need

Two white bowls sit side by side on a white marbled surface, one filled with bright red sun-dried tomatoes with a slightly wrinkled texture and the other filled with thinly sliced purple and white onions, appearing fresh and slightly wet. A small glass of milk is partially visible at the top left corner. The scene is simple and clean, with the contrast of colors between the ingredients standing out against the soft background. Photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet carefully selected ingredients ensures your salad will be bursting with authentic Italian flavor and delightful texture. Each element, from the peppery kale to the tangy pepperoncini, plays an essential role in creating a well-rounded dish that’s as pleasing to the eye as it is to the palate.

½ medium red onion: Thinly sliced and soaked in cold water to mellow its sharpness while adding a subtle, sweet crunch.

½ cup chopped dry-packed sun-dried tomatoes: Gives an intense, chewy tomato flavor that brightens up every forkful.
1 small bunch kale (about 8 ounces): Curly or Lacinato, massaged until tender for a deliciously hearty green base.
Pinch kosher salt: To help soften the kale and balance all the flavors.

1 large head romaine (about 4 cups): Adds a crisp, refreshing element to the salad.
1 pint cherry tomatoes: Halved for bursts of juicy sweetness.
1 15-ounce can chickpeas: Rinsed and drained, they add a satisfying creaminess and protein boost.

4 ounces Provolone cheese: Cubed, bringing mellow, slightly tangy richness.
4 ounces salami: Cut into bite-size pieces, lending a savory, zesty kick.
½ cup stemmed and thinly sliced pepperoncini peppers: For a subtle heat and vinegar tang.

½ cup thinly sliced kalamata olives: Introducing a briny depth that complements the salad perfectly.
⅓ cup red wine vinegar: Provides a sharp acidity to brighten the dressing.
¼ cup extra virgin olive oil: Adds lush, fruity richness to tie all the flavors together.

1 tablespoon Dijon mustard: Gives the dressing a smooth, subtle tang and emulsifying power.
2 cloves garlic: Minced to impart a fragrant punch of savory warmth.
½ teaspoon honey: Balances the acidity with a touch of mellow sweetness.

2 ½ teaspoons dried oregano: Brings that unmistakable Italian herbal aroma.
½ teaspoon kosher salt: To season the dressing perfectly.
¼ teaspoon ground black pepper: Adds a dash of mild heat and complexity.

How to Make Italian Kale and Chickpea Salad with Sun-Dried Tomatoes and Salami Recipe

A white bowl filled with a light brown mixture that has visible small dark specks, appearing slightly thick in texture. Inside the bowl, a metal whisk rests with its handle across the top of the bowl. The bowl is placed on a white marbled surface. Around the bowl, there is a glass jar with white granules, a bottle of dark liquid with a wooden lid, and a tall dark bottle partially visible. The overall scene looks like a cooking preparation area. photo taken with an iphone --ar 4:5 --v 7

Step 1: Soften the Onion

Start by placing your thinly sliced red onion into a small bowl and cover it with cold water. This quick soak is a game changer because it dulls the harsh bite of raw onion without losing any flavor. Let the onion sit while you prep the other ingredients—your salad will end up flavorful without overwhelming sharpness.

Step 2: Rehydrate the Sun-Dried Tomatoes

Next, take those intensely flavored dry-packed sun-dried tomatoes and soak them in hot water. This rehydration plumps them up, making them chewy yet tender, ensuring they’ll blend perfectly with the crispness of your greens.

Step 3: Prepare the Kale

This is where the magic begins. Peel the kale leaves off their stems, discard the stems, and chop the leaves into very thin ribbons. You want about 6 cups of kale. Place it in a very large mixing bowl, sprinkle with a pinch of kosher salt, and then roll up your sleeves. Massaging the kale with your hands breaks down its toughness, darkens its color, and turns it softer and fragrant. Don’t skip this step—it transforms the kale from bitter and chewy to utterly enjoyable and tender.

Step 4: Bring in the Rest of the Vegetables and Proteins

To your kale, add the chopped romaine, halved cherry tomatoes, rinsed chickpeas, Provolone cheese cubes, bite-sized salami pieces, sliced pepperoncini, and Kalamata olives. This assortment provides a tremendous variety of textures and savory notes, making every bite more exciting.

Step 5: Whisk Up the Dressing

Combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, dried oregano, kosher salt, and black pepper in a mixing bowl or a mason jar with a tight lid. Whisk or shake until the dressing is smooth and emulsified. This dressing is the heart of the salad, tying all the big flavors together with a bright, tangy finish.

Step 6: Add Onions and Sun-Dried Tomatoes

Drain your red onion and rehydrated sun-dried tomatoes well, then stir them into the big salad bowl. Their softened tang and pop of sweetness round out the flavor profile brilliantly.

Step 7: Toss and Serve

If you’re serving right away, drizzle enough dressing over the salad to lightly coat everything, then toss gently to combine. If you’re planning to enjoy the salad throughout the week, toss all the ingredients without dressing and add sauce only to the portion you eat immediately. This keeps the greens fresh and crisp. Taste and adjust the seasoning with a little more salt or pepper if needed.

How to Serve Italian Kale and Chickpea Salad with Sun-Dried Tomatoes and Salami Recipe

Garnishes

For a finishing touch, sprinkle some freshly grated Parmesan or a handful of toasted pine nuts on top. These add delightful nuttiness and a touch of crunch, elevating the salad’s flavor and texture even further.

Side Dishes

This salad is substantial on its own but pairs beautifully with crusty Italian bread or garlic focaccia. For a more filling meal, serve alongside grilled chicken or a light pasta dish to create a balanced, satisfying dining experience.

Creative Ways to Present

Serve the salad in individual mason jars layered with dressing at the bottom for an eye-catching and portable lunch option. You can also platter it as a colorful centerpiece for gatherings, garnished with fresh basil leaves for a pop of green and aroma that perfectly complements the Italian vibe.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Italian Kale and Chickpea Salad with Sun-Dried Tomatoes and Salami Recipe in an airtight container in the refrigerator. To maintain freshness, store the salad undressed and add dressing only when ready to eat. This prevents the greens from wilting and keeps all the textures crisp and lively.

Freezing

This salad is best enjoyed fresh and isn’t ideal for freezing because of the fresh vegetables and dressing. If you want to prepare parts ahead, freeze cooked chickpeas separately to save time next time you whip up the salad.

Reheating

Since this is a cold salad, reheating isn’t necessary. However, if you’re serving with a warm side like grilled chicken or bread, you can warm those components separately to contrast pleasantly with the cool, tangy salad.

FAQs

Can I substitute the salami?

Absolutely! If salami isn’t your favorite or you want a healthier swap, try thinly sliced turkey , or even marinated tofu for a vegetarian twist. The key is to maintain that savory, umami-rich element.

Is kale necessary in this salad?

Kale brings unique texture and nutrition, but if you prefer a milder green, baby spinach or more romaine can be used. Just remember to massage whichever greens you choose to enhance tenderness.

Can I make this salad vegan?

Yes! Simply omit the Provolone cheese and salami. You might want to add extra olives or roasted nuts for that satisfying richness and texture.

How long will this salad last in the fridge?

If kept undressed, it should stay fresh for up to 3 days. Once dressed, it’s best enjoyed within 24 hours as the kale and other veggies can become soggy.

Can I prepare the dressing ahead of time?

Definitely! The dressing can be made several days in advance and stored in a sealed jar in the fridge. Just give it a good shake or whisk before using to recombine the ingredients.

Final Thoughts

I can’t recommend the Italian Kale and Chickpea Salad with Sun-Dried Tomatoes and Salami Recipe enough—it’s such a brilliant mix of fresh, savory, and tangy flavors with a satisfying bite and texture that keeps you coming back for more. Whether you’re feeding a crowd or treating yourself to wholesome goodness, this salad is a true winner that feels both rustic and indulgent. Give it a try, and I promise it will become one of your new favorite go-to dishes!