Super-fast antipasto salad

Name: Super-fast antipasto salad
Prep time: 10 min
Total time: 10 min
Yield: 3
Ingredients: 1 lemon; 2 tbsp olive oil; 1 1/2 tsp dried oregano leaves; 540-ml can chickpeas; 1/3 cup kalamata olives; 2 roasted red peppers, chopped, or 1 chopped red pepper; 8 large pieces of salami, thinly sliced, about 56 g; 3 cups baby spinach; 1/2 cup chopped mint, or 1/4 cup snipped chives

Prep Time10 min
Total Time10 min
Makes3 Servings

By Chatelaine

Stop by the grocery-store deli cart to stock up on most of the ingredients for this nutrient-packed salad.

Ingredients

1 lemon
2 tbsp olive oil
1 1/2 tsp dried oregano leaves
540-ml can chickpeas
1/3 cup kalamata olives
2 roasted red peppers, chopped, or 1 chopped red pepper
8 large pieces of salami, thinly sliced, about 56 g
3 cups baby spinach
1/2 cup chopped mint, or 1/4 cup snipped chives

Instructions

To make dressing, squeeze 3 tbsp (45 mL) juice from lemon into a large bowl. Stir in oil with oregano and generous pinches of salt. Rinse and drain chickpeas. Add to dressing. Using the side of a wide knife, crush olives. Remove and discard pits. Finely chop olives and coarsely chop peppers. Slice salami into strips. Stir into chickpea mixture.
If making ahead, store in a covered container or seal in a bag and refrigerate up to 1 day. Keep cold until ready to eat. Stir in baby spinach and mint just before serving.

Nutrition (per serving)

Calories 384, Protein 13g, Carbohydrates 44g, Fat 19g, Fibre 10g.

FILED UNDER:

Dinner Healthy Recipes No Cook side dishes lunch Salads

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