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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I put the salad in a container for a work lunch. It can also be used as a filling for a pita pocket. Kids may prefer Black Forest Ham rather than salami. I found this on a vegan site, but haven't tried it as yet. Ingredients:
2 red peppers |
3 tablespoons balsamic vinegar |
2 tablespoons olive oil |
2 teaspoons dijon mustard |
1/4 teaspoon pepper |
1 pinch salt |
38 ounces chickpeas, rinsed and drained |
2 ounces mild salami |
1/2 cup black olives, pitted and chopped |
1/2 cup sliced red onion |
2 shredded carrots |
1/4 cup chopped fresh parsley |
2 tablespoons chopped fresh oregano |
4 lettuce leaves |
Directions:
1. Cut red peppers in half lengthwise.
2. Place cut side down on foil lined baking sheet.
3. Broil about 15 minutes or until skin is blistered.
4. Let stand until cool enough to handle.
5. Peel off blackened skin, seed and cut into strips.
6. In large bowl, whisk together the vinegar, olive oil, mustard, pepper and salt.
7. Add red pepper strips, chickpeas, salami or ham, olives, onion, carrot, parsley and oregano.
8. Toss to coat.
9. Serve on lettuce lined plates.
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