And it somehow gets better in the fridge all week. AND it’s loaded with protein and fiber!! Here’s how to make it.
Italian Dressing
▢¼ cup olive oil
▢¼ cup red wine vinegar
▢2 Tbsp grated parmesan cheese
▢2 Tbsp mayonnaise, use light if desired
▢1 Tbsp brine from banana peppers, optional
▢½ Tbsp dijon mustard
▢1 clove garlic, minced
▢2 tsp Italian seasoning
▢¼ tsp crushed red pepper flakes
▢½ tsp salt, adjust to taste
▢black pepper
Salad Base
▢1 can chickpeas, drained and rinsed
▢1 can red or white kidney beans, drained and rinsed
▢2 oz sliced salami, sliced into ¼-inch strips
▢2 oz deli turkey, sliced into ¼-inch strips
▢1 cup mini bocconcini pearls, or cubed fresh mozzarella
▢1 cup cherry tomatoes, quartered
▢1 medium bell pepper, diced small
▢¼ medium red onion, sliced thin
▢½ cup pickled sliced banana peppers, drained and chopped
To the bottom of your large mixing bowl, add all ingredients for the Italian dressing. Whisk until smooth and combined.
Add all remaining salad ingredients.
Toss until all ingredients are evenly distributed and well coated in dressing. Taste, adjust seasonings as desired, and enjoy!
FULL recipe + NUTRITION INFO: