Super-fast antipasto salad

Prep 10 min
Makes 3 Servings

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


  • 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.


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