Pizza parlor salad
Enjoy a delicious Pizza Parlor Salad, bursting with flavors of fresh veggies, savory meats, and zesty dressings. Perfect for a quick and satisfying meal.
Ingredients:
- Two 15-ounce cans chickpeas, rinsed and patted very dry
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sugar
- Freshly ground black pepper
- 6 tablespoons olive oil
- 1/4 cup red wine vinegar
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons sugar
- Kosher salt and freshly ground black pepper
- 510g romaine
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup pitted black olives
- 110g chopped salami
- 90g shredded mozzarella
- Freshly ground black pepper
Instructions:
- To prepare the crunchy ranch chickpeas: Preheat the oven to 180 °C.
- Coat the chickpeas with olive oil and salt, then spread them on a baking sheet with edges. Bake, turning them over once halfway through, until they are slightly browned and crunchy on the outside, approximately 45 to 50 minutes.
- While the chickpeas are in the oven, mix parsley, garlic powder, onion powder, basil, thyme, sugar, and a few grinds of pepper in a small bowl.
- Once the chickpeas are still warm, sprinkle them with the seasoning. Taste and adjust to your liking. They will become crunchier as they cool. Keep 3/4 cup for the salad (set aside the remainder for another recipe).
- For the dressing: Combine oil, vinegar, oregano, sugar, salt, and pepper in a jar with a tight-fitting lid. Close the lid and shake well to mix the ingredients.
- To assemble the pizza parlor salad: Place the romaine lettuce in a large bowl. Add cherry tomatoes, red onion, black olives, salami, mozzarella, 3/4 cup of the crispy ranch chickpeas, and a sprinkle of black pepper. Serve the salad with the dressing on the side.
Summary:
- Calories: 3136 kcal
- Fat: 196 g
- Protein: 114 g
- Carbs: 249 g
- Potassium: 3622 mg
- Magnesium: 403 mg