Deli Chickpea Salad
This recipe makes 4 servings
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 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 24 |
| vit A | 137 |
| vit C | 185 |
| folate | 53 |
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.
Ingredients
- 2 sweet red peppers
- 3 tbsp balsamic vinegar or wine vinegar
- 2 tbsp extra-virgin olive oil
- 2 tsp Dijon mustard
- 1/4 tsp pepper
- Salt
- 2 cans (19 oz/540 mL) chickpeas, drained and rinsed
- 2 oz sliced hot or mild salami, cut in strips
- 1/2 cup black oil-cured olives, pitted and chopped
- 1/2 cup thinly sliced red onions
- 2 carrots, shredded
- 1/4 cup chopped fresh parsley
- 2 tbsp 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 :
Variation
Vegetarian Deli Chickpea Salad: Omit salami or try a vegetarian salami.
Source : © CanadianLiving.com
- Keywords : Lunch; Chickpeas; Red pepper; Broil; Salad;
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