Super-fast antipasto salad
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- Prep Time10 min
- Total Time10 min
- Makes3 Servings
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.
