This easy recipe for La Scala Bean Salad is inspired by the popular Italian chopped salad served at the famous Beverly Hills restaurant.
This version features fiber-packed garbanzo beans, salty salami, bite-sized pieces of mozzarella cheese, and a homemade tangy dressing. It's perfect for meal prep and lasts for days in the fridge!
Last year I published my take on the famous La Scala chopped salad, and I started to wonder if it could be re-imagined into a hearty bean salad.
Since the original recipe calls for chickpeas, I thought it would make for a stunning and flavorful chickpea salad, and it sure does!
Loaded with salty salami, creamy mozzarella, and flavor-packed sun-dried tomatoes, this filling bean salad is perfect for any occasion. We love it as a flavorful side dish for pizza and pasta, and as a high-protein meal prep option for lunch, but the possibilities are endless!
Why You'll Love It:
- Fresh ingredients and delicious flavors. Sun-dried tomatoes, artichoke hearts, fresh basil… need I say more?
- Healthy lunch. Packed with protein and protein fiber, this salad is super satisfying AND easy to make.
- Inspired by the original viral recipe. If you loved the OG La Scala chopped salad with romaine lettuce, you'll adore this bean-tastic version.
Ingredients
- Chickpeas (AKA garbanzo beans): This is a classic element to the famous La Scala chopped salad, but you can use any mild-flavored bean you like. We really liked this recipe made with cannellini beans!
- Salami: I recommend buying pre-sliced salami; this makes it easier to get the super thin strips that work best for bean salads. If preferred, you can swap it for different types of deli meat (smoked turkey, chicken, ham, etc).
- Bocconcini (AKA mini mozzarella balls): Often sold brine-packed in small containers, these fresh mini mozzarella balls are perfectly bite-sized and great for salads. If you prefer, you can use shredded mozzarella cheese instead.
- For the dressing: The secret to the signature La Scala flavor is their in-house Leon salad dressing. It's SO easy to make and calls for just a few simple ingredients: olive oil, white wine vinegar, dry mustard powder, parmesan cheese, salt, and pepper.
You'll also need:
- Sun dried tomatoes
- Marinated artichokes (optional, but encouraged)
- Fresh basil
- Flaky salt (and pepper) – always add extra to taste!
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Bean Salad (La Scala Style)
- Add the drained (and rinsed) beans to a large bowl.
- Add in the toppings. Sliced salami, mozzarella, sun-dried tomatoes, artichokes, and fresh basil.
- Combine. Use salad tongs to mix all of the ingredients together.
- Prepare the dressing. Combine the dressing ingredients in a small bowl and whisk well to mix (or shake/blend in a small jar).
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar (or red wine vinegar)
- 1 teaspoon dry mustard powder (or dijon mustard)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated parmesan cheese
- Toss the salad. Pour the dressing on top of the salad and toss everything together until well-coated.
- Taste, season, and serve. Taste and add more salt and pepper to taste. Scoop into bowls, then garnish with additional fresh basil before serving (optional).
Oh, and psst...make sure to check out my recipe for Italian Bean Salad - it's another favorite!
Storing Leftovers
Transfer any leftover bean salad to an airtight container and store in the refrigerator for up to 4 days.
Some dressing and liquid will settle at the bottom of the container, so shake (or stir) the salad to help re-distribute the dressing before serving.
Meal Prep Tips:
- If desired, include additional lean protein options like grilled chicken, sliced smoked turkey (chicken, or ham), or shaved steak.
- Portion into meal-prep containers and cover them tightly.
- Keep refrigerated for 2-4 days (depending on if you added a cooked protein).
- Shake before serving!
Substitutions/Variations
- With chicken: Add slices of grilled chicken breast on top of the salad for extra protein and flavor. Be sure it's well-seasoned!
- Traditional salad form: Spoon portions of the bean mixture on top of a bed of crunchy lettuce. The original recipe calls for a blend of romaine and crisp iceberg lettuce, but you can use whatever you like best!
- Without salami: If you don't like salami you can use chopped deli chicken, turkey, or ham instead. I like to use smoked versions as they have a bit more flavor, and if you can get one with extra seasoning they are even better!
- Without chickpeas: While these are a classic ingredient to the OG La Scala salad, no one is going to come after you if you swap them out! Use any mild-flavored bean; we really like cannellini beans (or white kidney beans).
- More flavor: If you find yourself craving more crunch and flavor, add your favorite crisp veggies (or antipasto-inspired ingredients). Red onion (or shallot), green olives, chopped bell pepper, and roasted red pepper are some of my top suggestions.
Expert Tips
- Chop everything into bite-sized pieces. The key to the perfect texture is to ensure everything is bite-sized (or smaller). I recommend halving (or quartering) the bocconcini, slicing the salami into 2" strips, and keeping the artichoke pieces to ½" (or smaller).
- Add salt to taste. The key to good home cooking is to adequately salt your food! It's important to taste the salad, then add salt until the flavors sing and taste bright – it's a delicate balance but well worth the effort.
- P.S. I love flaky Maldon salt for this purpose – but I'm spoiled.
- Drain and rinse your beans. For SO many reasons it's important to both drain and rinse your beans. Rinsing them in a strainer over cold water will remove the cooking liquid, which affects both flavor and texture.
More Healthy Lunch Ideas
If you loved this recipe for La Scala Bean Salad, let me know by leaving a 5-star rating in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
La Scala Bean Salad
This easy La Scala Bean Salad features garbanzo beans, salty salami, bite-sized pieces of mozzarella cheese, and a homemade tangy dressing.
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Servings: 6
Calories: 438kcal
Ingredients
- 2 (15oz) cans chickpeas drained and rinsed (also known as garbanzo beans)
- 6 oz salami sliced or julienned (170g)
- 1 ½ cups mini mozzarella balls halved or quartered (also known as bocconcini) (or shredded mozzarella)
- ⅓ cup sliced sundried tomatoes
- ¾ cup chopped artichokes marinated and drained
- ¼ cup chopped fresh basil
- Flaky salt and pepper to taste
Leon Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar or red wine vinegar*
- 1 teaspoon dry mustard powder or dijon mustard**
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup finely grated parmesan cheese
Instructions
- Assemble the salad. Add all of the salad ingredients to a large glass bowl (or well-oiled wooden salad bowl). Toss to combine.
- Prepare the dressing. Add all of the dressing ingredients to a glass jar with a lid. Shake well, or use a small milk frother to emulsify the dressing.
- Combine. Pour the dressing over the salad, and toss once again until well coated.
- Adjust. Taste and add flaky salt and pepper as desired.
- Serve. Scoop portions into individual bowls to serve, garnishing with additional fresh basil (if desired). If preparing for meal prep, transfer to an airtight container and refrigerate for up to 4 days.
Did you try this recipe?Tag me at @dashfordinner and share your photos!
Notes
Storing leftovers: Transfer any leftovers to an airtight container and store in the refrigerator for up to 4 days. Some liquid will settle from the ingredients and homemade dressing; shake the container to redistribute before serving.
Honey? If desired, add a touch of sweetness by adding 2-3 teaspoons of honey to the dressing.
Meal prep: This bean salad is a great lunch meal prep option! Portion servings in individual containers and store in the refrigerator for up to 4 days. Shake the container before serving.
Substitutes for salami: The original La Scala Beverly Hills restaurant offers substitutions for salami that include deli turkey or ham. Feel free to swap the salami for one of these options in this recipe if desired.
*Vinegar types: White wine vinegar has the most subtle flavor, but red wine vinegar can be used instead if you prefer a stronger taste. White vinegar is too strong of a flavor and not recommended.
**Dijon mustard: The original recipe uses dry mustard powder, which can be found in the spices and seasoning section of your local grocery store. You can substitute dijon mustard if you can’t find mustard powder.
Nutrition
Calories: 438kcal | Carbohydrates: 22g | Protein: 19g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 34mg | Sodium: 1191mg | Potassium: 406mg | Fiber: 7g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 12mg | Calcium: 204mg | Iron: 2mg
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