Description
Italian Sub Salad is a flavorful and healthy gluten-free entree that captures the essence of a classic deli sub sandwich without the bread. This vibrant salad combines crisp romaine, savory salami, tangy banana peppers, and crunchy roasted chickpeas, all tossed in a zesty lemon or red wine vinegar dressing with oregano. Perfect for a fresh, filling meal packed with veggies, protein, and craveable Italian-inspired flavors.
Ingredients
Scale
Roasted Chickpeas
- 15 oz can chickpeas, drained then rinsed
- 2 tbsp extra virgin olive oil
- Salt, to taste
Salad
- 9 oz chopped romaine lettuce
- 2 oz salami, chopped (Applegate Naturals recommended)
- 2 oz canned 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 (juice) OR 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- Salt and black pepper, to taste
- Pinch dried oregano
- 1 avocado, chopped
Instructions
- Preheat and Prepare Chickpeas: Preheat the oven to 350°F (175°C). Line a baking sheet with a Silpat, parchment paper, or foil and set aside. Pat the drained and rinsed chickpeas very dry using a kitchen towel to remove moisture.
- Roast Chickpeas: Spread the dried chickpeas evenly on the prepared baking sheet. Drizzle with extra virgin olive oil and sprinkle with salt, tossing to coat them evenly. Roast in the oven for 30-40 minutes until they are dark golden brown and crispy. Remove from oven and allow to cool; they will crisp further as they cool. These can be roasted a couple of days ahead and stored.
- Prepare Salad Base: In a large bowl, combine chopped romaine lettuce, chopped salami, sliced black olives, chopped cherry tomatoes, chopped banana pepper rings, and chopped green onions.
- Make Dressing and Toss Salad: Drizzle the salad mixture with fresh lemon juice or red wine vinegar and extra virgin olive oil. Season with salt, freshly ground black pepper, and a pinch of dried oregano. Toss everything together thoroughly to coat all ingredients with the dressing.
- Add Chickpeas and Avocado: Gently mix in the cooled roasted chickpeas and chopped avocado, folding carefully to combine without mashing the avocado pieces.
- Serve: Divide the salad evenly onto plates and serve immediately for a fresh, filling meal that captures the flavors of an Italian sub sandwich minus the bread.
Notes
- Italian Sub Salad tastes like a jam-packed deli sub sandwich without the bread, making it a delicious gluten-free and low-carb option.
- You can roast the chickpeas ahead of time and keep them in an airtight container for up to 2 days for convenience.
- Use fresh lemon juice for a brighter tang or red wine vinegar for a deeper flavor depending on your preference.
- Adjust seasoning to taste; adding more oregano or a pinch of crushed red pepper flakes can add an extra flavor dimension.
- This salad is best enjoyed fresh but can be stored refrigerated for up to 1 day if needed; add avocado last to prevent 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
