Ingredients
- 4 garlic cloves
- 2 tablespoons dried oregano
- Kosher salt and black pepper
- 1/4 cup red wine vinegar
- 1/4 cup olive oil (extra-virgin)
- 1 can (14 ounce) garbanzo beans (chickpeas, drained and patted dry)
- 5 ounces salami (casing removed if there is one, cut into 1/2-inch pieces, can substitute with sausage or other cured meats)
- 1 onion (red onion, peeled, halved lengthwise and cut into 1/2-inch wedges)
- 1 head radicchio (medium head, about 3/4 pound, quartered lengthwise)
- 8 to 10 ounces tomatoes, halved (cherry, or grape tomatoes, 1 cup)
- 8 pepperoncini peppers
- 1/2 cup ricotta cheese
- Crusty bread, for serving
How to Make
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Step 1: Heat the oven to 450 degrees. Coarsely chop the garlic, then add the dried oregano and 2 teaspoons salt on top of the garlic and chop together until it forms a paste. Transfer to a bowl, then stir in the vinegar and olive oil.
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Step 2: Pour half the dressing into a large bowl, then add the chickpeas, salami, red onion, radicchio, tomatoes and pepperoncini. Mix gently to coat in the dressing, trying not to break up the radicchio and red onions, then spread evenly on a baking sheet. Roast, tossing halfway through, until the red onions and chickpeas are golden, 15 to 20 minutes.
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Step 3: Season the ricotta with salt and pepper. Serve the roasted mixture with crusty bread, with a dollop of ricotta and extra vinaigrette, or assemble into sandwiches.
We hope you enjoy this recipe!
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