Super-fast antipasto salad
Chatelaine
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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,
