Deli Chickpea Salad
Pack this hearty, tasty salad in a plastic container to eat by itself or use it as a filling for a whole wheat pita pocket that you've packed separately. You can replace the salami strips with Black Forest ham if your child prefers.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 459 |
| pro | 17 g |
| total fat | 19 g |
| sat. fat | 3 g |
| carb | 58 g |
| fibre | 9 g |
| chol | 9 mg |
| sodium | 1.166 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 24% |
| vit A | 137% |
| vit C | 185% |
| folate | 53% |
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2 sweet red peppers
3 tbsp (50 mL) balsamic or wine vinegar
2 tbsp (25 mL) extra-virgin olive oil
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) pepper
Pinch salt
2 cans (each 19 oz/540 mL) chickpeas, drained and rinsed
2 oz (60 g) sliced hot or mild salami, cut in strips
1/2 cup (125 mL) black oil-cured olives, pitted and chopped
1/2 cup (125 mL) thinly sliced red onion
2 carrots, shredded
1/4 cup (50 mL) chopped fresh parsley
2 tbsp (25 mL) chopped fresh oregano
4 Lettuce leaves
Preparation:
Cut red peppers in half lengthwise. Place, cut side down, on foil-lined baking sheet; broil until blistered, 15 minutes. Let stand until cool enough to handle. Peel off blackened skin; seed and cut into strips.
In large bowl, whisk together vinegar, olive oil, mustard, pepper and salt. Add red peppers, chickpeas, salami, olives, onion, carrots, parsley and oregano; toss to coat. Serve on lettuce-lined plates.
Additional Information
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Variation
Vegetarian Deli Chickpea Salad: Omit salami or try a vegetarian salami.
Source
© CanadianLiving.com
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