Deli Chickpea Salad

By The Canadian Living Test Kitchen

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:
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

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%

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.