Recipes

Ingredients

• 1 can (540 mL) chickpeas, drained and rinsed
• 6 cups (1 L) shredded romaine lettuce
• 1 pkg (150 g) Mastro® Mild Genoa Salami , thinly sliced
• 1 cup (250 mL) cherry tomatoes, halved
• 1 cup (250 mL) pitted black olives
• 1/2 cup (125 mL) chopped roasted red peppers
• Lemon-Tahini Vinaigrette:
• 1/4 cup (60 mL) lemon juice
• 2 tbsp (30 mL) tahini paste
• 1 tbsp (15 mL) chopped fresh basil
• 1 tbsp (15 mL) chopped fresh parsley
• 1 clove garlic, minced
• 1/4 tsp (1 mL) each salt and pepper

Directions

1. Lemon-Tahini Vinaigrette: In blender or food processor, blend lemon juice, 1/4 cup (60 mL) water, tahini, basil, parsley, garlic, salt and pepper until smooth.
2. Toss chickpeas, lettuce, salami, tomatoes, olives and red peppers with vinaigrette.
3. Tip: To make this salad up to 1 day ahead, leave out the shredded lettuce; cover and refrigerate, then toss with lettuce just before serving.