hearty italian chopped salad
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italian chop
Ingredients
Scale
- romaine
- kale
- salami
- banana peppers
- tomatoes
- cucumber
- chickpeas
- red onion
- shaved parm
- quinoa, cooked
- red wine vinaigrette
red wine vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp dijon mustard
- 3 teaspoons honey
- 1 tsp oregano
- 1 clove grated garlic
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- This salad requires a lot of individual elements to be prepped and chopped – here’s the order I do it in: start with pre-heating the oven to 425.
- Drain and rinse a can of chickpeas (I usually do two), toss in avocado oil and garlic salt, add to a baking sheet. Once the oven is ready, add to the oven and set a timer for 15 minutes.
- Make the quinoa: I use my instant pot for quinoa so I add a 1:2 ratio of quinoa to water to the instant pot and do manual high pressure for 1 minute, and let it naturally release for 10 minutes.
- While the quinoa is cooking and chickpeas are roasting, I chop everything else. Remove the kale from stems, chop finely, add to a bowl and massage well with a drizzle of evoo and a pinch of salt.
- Chop romaine into small pieces, as well as the cucumber, salami, red onion, tomatoes, and banana peppers.
- If your parm isn’t already shredded, grate some fresh parm to top your salad with at the end.
- By this point everything is ready – quinoa is cooked and cooled, chickpeas are crispy and cooled, dressing is made, ingredients are chopped, it’s time to assemble.
- Add all of your ingredients to a giant bowl, small meal prep containers, or keep stored individually to toss together as you go.
- If you plan on doing a meal prep, I like to keep the dressing separate from the salad until it’s time to eat. I pour it in, add the lid back on, shake the salad to mix well, and enjoy!