Mediterranean Garbanzo Salami Salad Recipes

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MIDDLE EASTERN VEGETABLE SALAD



Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Steps:

  • Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
  • In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

MEDITERRANEAN-INSPIRED CHICKPEA SALAD



Mediterranean-Inspired Chickpea Salad image

A quick and easy Mediterranean-inspired salad.

Provided by Caleb Zulawski

Categories     Salad     Beans

Time 10m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
¼ cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon chopped garlic
1 (15 ounce) can chickpeas, drained
1 (6 ounce) can small black olives, drained
1 (6 ounce) jar marinated artichoke hearts, drained
1 (6 ounce) jar roasted red peppers, drained and chopped
3 ounces crumbled feta cheese
1 ½ ounces non-pareil capers, rinsed and drained
1 (10 ounce) jar dolmas (grape leaves), drained and rinsed

Steps:

  • Whisk together oil, vinegar, oregano, and garlic for the dressing in a small bowl until blended.
  • Mix together chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add dressing and toss to coat. Serve with dolmas, if desired.

Nutrition Facts : Calories 420.9 calories, Carbohydrate 37.4 g, Cholesterol 18.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 12.4 g, SaturatedFat 6.1 g, Sodium 3462.4 mg, Sugar 2.2 g

MEDITERRANEAN GARBANZO SALAMI SALAD



Mediterranean Garbanzo Salami Salad image

For the dressing adjust amount to taste, if you like lots of dressing then double the ingredients. Cooked shrimp can be subbed for the dried salami if desired.

Provided by Kittencalrecipezazz

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 17

7 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon dried oregano (or to taste)
1 teaspoon minced fresh garlic (no more than 1 teaspoon fresh, or use garlic powder)
1 -2 tablespoon grated parmesan cheese (or to taste)
2 teaspoons sugar
salt and pepper
7 cups arugula or 7 cups romaine lettuce
1 (15 ounce) can garbanzo beans (rinsed and well drained)
1 small cucumber (peeled and chopped into about 1/2-inch pieces)
1 red bell pepper, thinly sliced
1 red onion, thinly sliced
2 cups cherry tomatoes
3 ounces dry italian salami, sliced into thin strips (Genoa salami is good to use)
1 cup kalamata olive (or use canned pitted black or green olives)
1/2 cup crumbled feta cheese (or to taste)
salt and pepper

Steps:

  • In a processor blend all ingredients together until well blended (starting with amounts listed then adjusting ingredients to taste).
  • In a large bowl combine all salad ingredients with the 1/2 cup feta cheese (or to taste).
  • Pour the dressing over; toss to coat then season with salt and pepper.
  • Transfer to a large serving bowl, sprinkle with more feta cheese if desired.

Nutrition Facts : Calories 546.5, Fat 38.1, SaturatedFat 9.1, Cholesterol 32.9, Sodium 1098.4, Carbohydrate 41.4, Fiber 8.7, Sugar 9.6, Protein 14

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