Super-fast antipasto salad
Prep 10 min
Makes 3 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
1
2 tbsp
1 1/2 tsp
dried oregano leaves
540-ml can
1/3 cup
kalamata olives
2
roasted red peppers, chopped, or 1 chopped red pepper
8
3 cups
baby spinach
1/2 cup
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
Calories 384, Protein 13 g, Carbohydrates 44 g, Fat 19 g, Fibre 10 g,
Recipe Collections
