Chopped Antipasti Salads
with Crispy Chickpeas & Sun-Dried Tomato Vinaigrette
Antipasti are the bite-size samplers served as the first course of a traditional Italian meal. We transform them into toppings for a chopped salad that’s high in protein and fiber—and low in sodium, carbs, and calories.
Nutrition (per serving)
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INGREDIENTS
- 6 oz organic chickpeas
- 1 tsp Italian seasoning
- 2 mini sweet peppers, trimmed, deseeded and quartered
- 2 oz sun-dried tomatoes, roughly chopped
- 1 garlic clove, peeled and minced
- 3 tbsp red wine vinegar
- 1 cucumber, diced
- 1 carrot, peeled and diced
- 1 romaine lettuce heart, trimmed and roughly chopped
- 1 oz Castelvetrano olives, halved
- 2 tbsp + 1 tsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add chickpeas, cover, and cook, shaking pan occasionally, until crispy in places and browned, 8 to 10 minutes. Add just 1 tsp Italian seasoning and toss to coat.
Set oven to broil on high. Combine peppers, 1 tsp olive oil, and a pinch of salt on foil-lined baking sheet and toss. Broil peppers until charred and tender, 2 to 4 minutes.
Stir together sun-dried tomatoes, garlic, vinegar, 1 tbsp olive oil, and a pinch of salt and pepper in large bowl. Add cucumber, carrot, and romaine and toss to coat.
Divide salad between bowls. Top with crispy chickpeas, roasted peppers and olives. Buon appetito!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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