Super-fast antipasto salad

By krystallondon

Stop by the grocery-store deli cart to stock up on most of the ingredients for this nutrient-packed salad.

Ingredients

• Dressing
• 1 lemon
• 2 tbsp (30 mL) olive oil
• 11/2 tsp (7 mL) dried oregano leaves
• Salad
• 19-oz (540-mL) can chickpeas
• 1/3 cup (75 mL) kalamata olives
• 2 roasted red peppers or 1 red pepper, chopped
• 8 large pieces of salami, sliced thinly, about 2 oz (56 g)
• 3 cups (750 mL) baby spinach
• 1/2 cup (125 mL) chopped mint or 1/4 cup (50 mL) snipped chives
• *Trade salami for Sliced Turkey if desired

Details

Servings 3
Adapted from chatelaine.com

Preparation

Step 1

1. 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.

2. 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.

Nutrients per Serving:
13 g protein, 19 g fat, 44 g carbohydrates, 10 g fibre, 133 mg calcium, 384 calories