Italian Sub Salad

• Gluten free

• Meat

  • 2 oz Salami

• Produce

  • 1 Avocado
  • 1/4 cup Banana pepper rings
  • 1/2 pint Cherry or grape tomatoes
  • 1 15oz can Chickpeas
  • 2 Green onions
  • 1 Lemon
  • 1 pinch Oregano, dried
  • 9 oz Romaine lettuce

• Condiments

  • 1 2oz can Black olives

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

Found on iowagirleats.com

Description

Ingredients

• 15oz can chickpeas (also called garbanzo beans,) drained then rinsed
• extra virgin olive oil
• salt and pepper
• 9oz chopped romaine lettuce
• 2oz salami, chopped (I like Applegate naturals)
• 2oz 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
• pinch dried oregano
• 1 avocado, chopped

Directions

• Preheat oven to 350 degrees then line a baking sheet with a silpat, parchment paper, or foil and set aside. Pat garbanzo beans very dry on a kitchen towel then add to prepared baking sheet. Drizzle with extra virgin olive oil and salt then toss to evenly coat and roast for 30-40 minutes or until dark golden brown. Chickpeas will crisp as they cool and can be made a couple days ahead of time. In a large bowl combine lettuce, salami, black olives, tomatoes, banana pepper rings, and green onions. Drizzle with fresh lemon juice and extra virgin olive oil, then season with salt, pepper, and dried oregano, and then toss to coat. Add crispy chickpeas and avocado then mix gently to combine. Divide salad between plates then serve.