Summer salad series: Fresh mozzarella, chickpeas make this Italian sub broccoli salad absolutely delish!

By JULIE BRINKLEY

This healthy salad is perfect for summer! It’s laden with protein and absolutely delish!

Click here to watch how I make it.

WHAT YOU NEED

1/2 small red onion, sliced thin

1 lb. broccoli florets, chopped (8 cups)

1 cup cherry tomatoes, quartered

15 ounce can chickpeas, drained and rinsed

3 ounces fresh mozzarella, diced or torn

3 ounces reduced-fat provolone, diced

3 ounces genoa salami, diced

3 ounces lean deli ham, diced

3 ounces deli turkey, diced

½ cup sliced pepperoncini, plus 2 tablespoons of brine

1/4 cup extra virgin olive oil, plus 2 teaspoons

* 1/4 cup red wine vinegar

1 1/2 teaspoons kosher salt

1 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

HOW TO MAKE IT

In large bowl, add onions, 1/4 cup of olive oil, vinegar, salt, oregano, black pepper and stir.

Add chickpeas and let them sit while you prepare everything else; this will help soften the raw flavor of the onions.

Toss in the broccoli, cherry tomatoes, cheeses, salami, turkey, ham, pepperoncini and brine.

Stir to combine and add the remaining olive oil and serve right away or keep refrigerated for up to 4 days.