Garbanzo Bean Antipasto Salad (Edit recipe)

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This is my go to salad and I have some sort of variation of this for lunch at least once a week! It has all the good things, protein, fiber (including pre-biotic fiber to feed the good guys in your belly ☺️), and healthy fats. You can personalize this salad and change up the cheeses and meats. I sometimes use feta cheese and diced up pieces of chicken, or you can skip the meats all together, it is still delicious!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

10

Serves: 1

Ingredients

0.5 cup Chickpeas, Organic if possible
1 Persian Cucumber, Small, cut down the middle long ways, and then diced
3 Artichoke Hearts, Canned hearts, cut into bite sized pieces
1 oz Salami, Uncured, Cut into bite sized special
2 pieces Provolone Cheese, 2 sliced cut into bite sized pieces
1 Tbsp Red Onion, Diced
0.125 cup Black Olives, Or to taste
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Red Wine Vinegar
Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse garbanzo beans thoroughly in cold water and add to bowl.
Dice cucumber, slice long ways, then dice in bite sized pieces, add to bowl.
Dice artichoke hearts into bite sized pieces and add to bowl.
Slice salami and provolone into bite sized pieces add to bowl.
Add red onions and black olives.
Mix all ingredients until well incorporated.
Add EVOO and red wine vinegar and toss together.
Salt and pepper to taste.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1021
Fat:	53 g
Carbohydrates:	91 g
Protein:	49 g
Cholesterol:	81 g
Sodium:	1835 mg
Fiber:	20 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated for total recipe.