Ingredients
Scale
- 4 oz Hard Salami, cubed or sliced into ribbons
- 6 oz Deli Turkey Breast, thick-cut and cubed
- 1 can (15 oz) Chickpeas, drained and rinsed
- 1 cup Fresh Mozzarella pearls
- 1 cup Artichoke hearts, marinated and quartered
- 1/2 cup Roasted red peppers, sliced
- 1 cup Cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1/4 cup Red onion, thinly sliced
- 2 cups Baby arugula or chopped romaine
- 1/4 cup Italian vinaigrette or balsamic glaze
- 1 tsp Dried oregano
- Fresh cracked black pepper to taste
Instructions
- Step 1: Prepare the Proteins Start by dicing your hard salami and deli turkey into bite-sized pieces. If you prefer a more rustic look, you can tear the turkey or roll the salami. Place the meats into a large mixing bowl. The combination of cured and lean meat provides a complex flavor profile and boosts the protein content significantly.
- Step 2: Prepare the Vegetables and Legumes Drain and rinse your chickpeas thoroughly under cold water to remove excess sodium. Halve the cherry tomatoes and slice the roasted red peppers and red onions. Add the chickpeas, tomatoes, peppers, onions, olives, and marinated artichoke hearts into the bowl with the meats.
- Step 3: Add the Cheese and Greens Gently fold in the fresh mozzarella pearls. If you are using baby arugula or chopped romaine, add it at this stage if you plan to serve immediately. If you are meal prepping for later, keep the greens separate until you are ready to eat to maintain their crisp texture.
- Step 4: Dress and Toss Drizzle your favorite Italian vinaigrette or a simple balsamic dressing over the mixture. Sprinkle with dried oregano and fresh cracked black pepper. Toss everything gently with large spoons until every ingredient is lightly coated in the dressing. Let it sit for 5-10 minutes before serving to allow the flavors to meld.
- Cook Time: 20 minutes