Roasted broccoli rabe chickpea & crispy salami salad

Indulge in a flavorful mix of roasted broccoli rabe, hearty chickpeas, and savory crispy salami in this delectable salad. Perfect for lunch or dinner.

Ingredients:

• 450g broccoli rabe, trimmed
• kosher salt
• 3 cups cooked chickpeas
• 90g salami, cut into ½-inch cubes
• 230g day-old sourdough or ciabatta bread, crusts removed, cut into ¾ inch cubes
• Romesco Vinaigrette
• ¼ cups sliced almonds, toasted
• 1 roasted red bell pepper
• 2 tablespoons sherry vinegar, plus more as needed
• Tablespoon tomato paste
• 1 garlic clove
• 1 teaspoon Spanish smoked paprika
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons water, plus more as needed
• ½ teaspoons sugar, plus more as needed
• Kosher Salt

Instructions:

1. Preheat the oven to 500℉. Place parchment paper on a baking sheet with rims.
2. To prepare the dressing, grind the almonds in a blender or food processor until they become finely ground, which should take around 20 to 30 seconds. Then, add the bell pepper, vinegar, tomato paste, garlic, and paprika and blend until a paste is formed. While the processor is running, slowly pour in the olive oil followed by the water, and blend until it becomes creamy. If needed, add more water to reach the desired consistency. Incorporate sugar and season with salt. Taste and adjust the seasoning, ensuring the vinaigrette has a slightly sweet flavor to balance the bitterness of the broccoli rabe. (Store the vinaigrette in a sealed container in the refrigerator for up to 3 days.)
3. Wash and dry the broccoli rabe, leaving some water on the leaves. Coat the broccoli rabe evenly with 3 tablespoons of the vinaigrette on the prepared baking sheet and add salt for seasoning.
4. Spread the broccoli rabe in a single layer and bake until tender with slightly charred edges on the leaves, which should take about 5 to 8 minutes. Arrange them on a cutting board in a single layer without stacking, as stacking can make them soggy. Keep them whole or chop them coarsely into bite-sized pieces.
5. On the same baking sheet lined with parchment paper, coat the chickpeas and salami evenly with a few tablespoons of the vinaigrette. Roast them in a single layer until they turn light brown, approximately 8 minutes. After that, add the breadcrumbs and stir well. Continue roasting until they are evenly browned, another 3 minutes. Remove from the oven and mix with the broccoli rabe. Taste and adjust the seasoning, adding more vinaigrette if desired. Serve the dish warm or at room temperature.

Summary:

• Calories: 2757 kcal
• Fat: 145 g
• Protein: 107 g
• Carbs: 273 g
• Potassium: 3471 mg
• Magnesium: 528 mg