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Super-fast antipasto salad

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  • Prep Time10 mins
  • Total Time10 mins
  • Makes3 Servings
Super-fast antipasto salad

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.

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