Description
Italian Sub Salad is a vibrant, hearty salad inspired by the classic deli sandwich, combining crisp romaine lettuce, savory salami, tangy banana peppers, creamy avocado, and oven-roasted chickpeas for extra crunch. This gluten-free, flavorful dish is perfect for a healthy lunch or light dinner, offering a delightful mix of textures and Mediterranean-inspired flavors.
Ingredients
Scale
Roasted Chickpeas
- 15 oz can chickpeas (drained then rinsed)
- Extra virgin olive oil (to drizzle)
- Salt (to taste)
Salad
- 9 oz chopped romaine lettuce
- 2 oz salami (chopped, Applegate Naturals recommended)
- 2 oz can sliced black olives (drained)
- 1/2 pint cherry or grape tomatoes (chopped)
- 1/4 cup banana pepper rings (chopped)
- 2 green onions (chopped)
- 1 lemon OR red wine vinegar (for dressing)
- Extra virgin olive oil (for dressing)
- Salt and pepper (to taste)
- Pinch dried oregano
- 1 avocado (chopped)
Instructions
- Preheat Oven and Prepare Chickpeas: Preheat your oven to 350°F. Line a baking sheet with a Silpat, parchment paper, or foil, then set it aside. Pat the drained and rinsed chickpeas very dry using a kitchen towel to remove excess moisture.
- Roast Chickpeas: Spread the dried chickpeas evenly on the prepared baking sheet. Drizzle them with extra virgin olive oil and sprinkle with salt. Toss to coat the chickpeas evenly. Roast in the oven for 30-40 minutes until they turn a dark golden brown. Note that chickpeas will crisp further as they cool, and you can make these a couple of days ahead for convenience.
- Assemble Salad Base: In a large mixing bowl, combine the chopped romaine lettuce, chopped salami, drained black olives, chopped cherry or grape tomatoes, chopped banana pepper rings, and chopped green onions.
- Dress the Salad: Drizzle the salad mixture with freshly squeezed lemon juice or red wine vinegar and extra virgin olive oil. Season with salt, pepper, and a pinch of dried oregano. Toss everything gently to evenly coat all ingredients with the dressing and spices.
- Add Chickpeas and Avocado: Incorporate the crispy roasted chickpeas and chopped avocado into the salad. Mix gently to combine without mashing the avocado.
- Serve: Divide the salad between plates and serve immediately to enjoy the fresh, crisp textures and bold flavors.
Notes
- Italian Sub Salad mimics the flavors of a deli sub sandwich but without the bread, making it gluten-free and lower in carbs.
- Roasted chickpeas add a satisfying crunch and can be prepared in advance to save time on the day of serving.
- Use fresh lemon juice for a brighter dressing or red wine vinegar for a tangier twist.
- Adjust salami quantity or type for a spicier or milder flavor.
- This salad is best served fresh but can be refrigerated for up to one day; add avocado last to avoid browning.
Nutrition
- Serving Size: 1 serving
- Calories: 567 kcal
- Sugar: 7 g
- Sodium: 1726 mg
- Fat: 34 g
- Saturated Fat: 7 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 22 g
- Protein: 23 g
- Cholesterol: 22 mg
