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Nancy Silverton's Chopped Banza Salad

Nancy Silverton's Chopped Banza Salad
Nancy Silverton's Chopped Banza Salad
Prep time:
Cook time:
Total time:
Serves: 4
Silverton calls for chickpeas in the original recipe, but we think Banza is a stellar upgrade!
  • For the Salad
  • 1 box Banza wheels, cooked and rinsed according to
  • package
  • 1 red onion
  • 1 head iceberg lettuce
  • 1 head radicchio, thinly sliced
  • 1 pint sweet cherry tomatoes
  • 1/4 lb aged provolone, cut into matchsticks
  • 1/4 lb salami, cut into small strips
  • 5 pepperoncini, cut into thin slices
  • Squeezed lemon juice from 1/2 lemon
  • Dried oregano, for sprinkling
  • For the Vinaigrette
  • 2 1/2 tbsp red wine vinegar
  • 2 tbsp dried oregano
  • Freshly squeezed lemon juice from 1/2 lemon
  • 2 medium cloves of garlic, grated or smashed
  • 1/4 tsp freshly ground pepper
  • 1 1/2 cups Extra Virgin Olive Oil
  1. Cook and rinse pasta according to instructions.
  2. Whisk together the vinegar, oregano, lemon juice, grated garlic, salt and pepper in a medium bowl. Let the mixture rest for 5 minutes to marinate the oregano. Add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette. Taste for seasoning, and add salt or lemon juice as needed.
  3. Slice onion into thin half moons. Place in a small bowl of ice water and let sit while preparing the rest of the ingredients.
  4. Cut iceberg lettuce in half through the core. Separate lettuce leaves and cut lengthwise into 1/4 inch wide strips. Thinly slice the radicchio. Cut tomatoes in half and season with salt and pepper.
  5. Combine lettuce, radicchio, tomatoes, cooked pasta, provolone, salami, pepperoncini and onion in a large wide bowl. Season with salt to taste and toss to combine. Drizzle vinaigrette over salad, squeeze additional lemon juice and gently toss to coat salad evenly.
  6. Portion out salad into individual plates, sprinkle with dried oregano and serve.

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