Another trendy recipe I actually couldn’t resist but to take part in. This salad has been on my feed for awhile now, I ignored it for some time thinking “it's just another grinder salad recipe” but the marinated chickpeas in this recipe is what really caught my attention. I turned this into a higher protein, meal prep-able version that I absolutely loved and hope you do too :)
servings : 3-4
time : 30 minutes
Ingredients:
1 head iceberg lettuce, chopped
¼ lb thinly sliced salami
½ lb turkey breast lunchmeat, thinly sliced
½ cup diced mozzarella cheese
2 cups garbanzo beans, drained and rinsed
½ red onion, thinly sliced
½ cup grated Parmesan cheese
¼ cup sliced black olives (optional)
Croutons to taste, (optional)
For the Dressing:
¼ cup red wine vinegar
2 tbsp apple cider vinegar
½ cup extra virgin olive oil
1 tbsp Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
1 tbsp honey (or any sweetener of choice)
¼ tsp salt
½ tsp pepper
(The amounts I use per salad are in the directions but feel free to adjust if needed!)
Prepare Ingredients:
Chop the head of iceberg lettuce into thin bite-sized pieces and place in an ice bath for super crunchy lettuce. Drain & dry completely using a salad spinner.
Thinly slice the salami and turkey breast lunchmeat.
Dice the mozzarella cheese into small bite size pieces.
Drain and rinse the garbanzo beans.
Thinly slice the red onion.
If using, slice the black olives.
Prepare the Dressing:
Add Dressing:
Garbanzo Beans:
Parmesan Cheese:
Red Onion:
Salami & Turkey :
Black Olives:
Mozzarella Cheese:
Croutons:
Lettuce:
Storing :
I would only keep these jars in my fridge for 2-3 days max otherwise the lettuce will go bad. I recommend making 3 servings, eating one the day of and saving two for meal prep. Or you could leave the lettuce out and make more and add the fresh lettuce each day!
If you guys try this one be sure to tag me and let me know what you think :)
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