Don’t be fooled by the seemingly simple combo of chickpeas, mozzarella, salami, Parmesan, and romaine—this fresh, crunchy salad is super flavorful and satisfying! Named for the La Scala restaurant in LA, which features a version of it on its menu, it proves that the right combination of a few ingredients can be truly spectacular.
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Recipe Tips
- Be sure to use mason jars like these that are 32-ounces or larger so you have room to pack them nice and full. No small, wimpy salads for us! If you don’t wish to purchase mason jars, try reusing old pasta sauce jars.
- Placing the chickpeas directly on top of the vinaigrette allows them to marinate in the dressing, making this salad even more flavorful.
- Because this salad has so few ingredients, their quality really matters. Purchase high-quality salami from the deli and make sure to grate the Parm right from the block.
You don’t need to hop on a plane to experience this refreshing salad.
Here’s how to prep it in a Mason Jar so you have on-the-go meals ready for the week!
Make the famous chopped salad from La Scala restaurant in LA! With Parmesan, salami, chickpeas, and romaine, it’s fresh, savory, and super satisfying.
email me the recipe!
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- 1 15-oz can chickpeas, rinsed and drained
- 3 ounces Italian salami very thinly sliced
- 3 ounces shredded mozzarella cheese
- 1 head romaine thinly sliced
- ¼ cup finely grated Parmesan cheese
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To the bottom of 3 large mason jars, add the dressing ingredients. It’s completely fine (and easier) to eyeball this: use almost as much red wine vinegar as olive oil, a dash of Dijon, and pinch each of salt and pepper.
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Layer on the chickpeas, then the salami, mozzarella, and Parm for good measure. Top with romaine. Store 2 to 3 days
Serving: 1jarCalories: 596kcalCarbohydrates: 41gProtein: 28gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 52mgPotassium: 586mgFiber: 11gSugar: 7gVitamin A: 1116IUVitamin C: 2mgCalcium: 295mgIron: 5mg
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