Serves 6 people

Ingredients Main Dish

• 2 cans (15 oz) chickpeas, rinsed and drained
• 1 small red onion, finely chopped
• A few ribs of celery, finely chopped
• 1 carrot, chopped into 1/4″ cubes
• 1/4 cup parsley, finely chopped
• 1 clove garlic, minced
• 2 tsp capers, drained
• 1 1/4 cup olive oil
• 1/2 pound Fratelli Beretta Soppressata, diced into 1/4 cubes
• 3 heads of Endive, peeled and washed

Instructions

1. Drain and rinse the chick peas.
2. Chop, mince and cube the other ingredients above as directed and add to a large mixing bowl.
3. Make the prosecco vinaigrette (recipe below) pour over the salad and toss.
4. Spoon onto the endive leaves and serve.

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Ingredients Prosecco Vinaigrette

Prosecco Vinaigrette

• 1 shallot, peeled + quartered
• 1/4 cup prosecco or champagne vinegar
• 1/4 extra virgin olive oil
• 1 Tablespoon dijon mustard
• 1 Tablespoon honey
• 1 clove garlic
• 3/4 teaspoon salt
• Fresh ground pepper to taste

Instructions

1. Combine all ingredients in blender.
2. Puree until smooth.