Super-fast antipasto salad

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PREP TIME

10 min

Makes

3 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
  • 13 g,
  • Carbohydrates
  • 44 g,
  • Fat
  • 19 g,
  • Fibre
  • 10 g,