Ingredients:
- 2 sweet red peppers
- 3 tbl [or 44.3604 0.00] balsamic vinegar or wine vinegar
- 2 tbl [or 29.5736 0.00] extra-virgin olive oil
- 2 tsp [or 9.85784 0.00] Dijon mustard
- 1/4 tsp [or 1.23223 0.00] pepper
- Salt
- 38 oz [or 1077.3 0.00] (2 cans) chickpeas, drained and rinsed
- 2 oz [or 56.7 0.00] sliced hot or mild salami, cut in strips
- 1/2 cup [or 112.5 0.00] black oil-cured olives, pitted and chopped
- 1/2 cup [or 112.5 0.00] thinly sliced red onion
- 2 carrots, shredded
- 1/4 cup [or 56.25 0.00] chopped fresh parsley
- 2 tbl [or 29.5736 0.00] chopped fresh oregano
- 4 lettuce leaves
Directions:
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.
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.
Category:
Salad