Italian Chopped Salad
Italian Chopped Salad features crisp summer veggies, salami and a lighter, homemade Italian Dressing. A healthier side salad or summer meal that's mouthwateringly good!
Servings: 6 servings
Ingredients
For the Salad
- 15 oz Garbanzo Beans drained and rinsed from a can
- 6 cups Romaine Lettuce chopped
- 1/3 cup Roasted Red Peppers
- 1 cup Cherry Tomatoes sliced in half
- 1 cup English Cucumber diced with skin
- 1/2 cup Red Onion thinly sliced
- 1/2 cup Kalamata Olives
- 1/2 cup Peperoncino sliced from a jar
- 1/2 cup Artichoke Hearts roughly chopped from a can
- 4 ounces Salami or soppressata
- 1/4 cup Fresh Basil Leaves sliced into ribbons
- 1/3 cup Mozzarella Balls sliced in half
- 1/4 cup Parmesan Cheese shaved
For the Dressing
- 1/3 cup Olive Oil or oil of choice
- 1/4 cup Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Dried Oregano
- 1 tablespoon Garlic minced
- 1 tablespoon Lemon Juice
- Salt and Pepper to taste
Instructions
- Preheat the oven to 350 F. Line a small baking sheet with parchment paper then add the drained and rinsed chickpeas to the pan in an even layer. Add salt and pepper then bake for 40 minutes. Remove from the oven and cool on the sheet pan 5 minutes before assembling the salad.
- Add all of the salad ingredients to a large mixing bowl.
- Then add all the ingredients for the dressing to a medium bowl and whisk together.
- Add the dressing to the salad, toss to combine and serve!
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 27g | Protein: 15g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 20mg | Sodium: 867mg | Potassium: 560mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4631IU | Vitamin C: 27mg | Calcium: 155mg | Iron: 4mg