This recipe is a flexible guideline—feel free to customize with veggies of your choice and adjust as needed. It can also be made vegetarian by omitting the salami. This salad has been a favorite among my meal prep clients for its flexibility and bold flavors.

Ingredients:

Base Ingredients:

• Pasta or grain of choice (cooked and cooled)

• Chickpeas

• Seasonal vegetables of your choice

• Red Onions

• Roasted Red Peppers

• Muffuletta Olive Mix

• Peperoncino

• Scallions

• Hard Salami (cubed or sliced)

• Provolone (cubed or sliced)

Seasoning and Dressing:

• Oregano 

• Salt & Pepper

• Red Pepper Flakes

• Olive Oil

• Fresh Lemon Juice

• Splash of Vinegar

• Fresh Pesto

Preparation:

1. Prepare your pasta or grain: Cook according to package instructions, then cool completely. This will serve as the base of your salad.

2. Assemble the salad: In a large bowl, combine chickpeas, your seasonal vegetables of choice, red onions, roasted red peppers, muffuletta olive mix, peperoncino, scallions, hard salami, and provolone. Adjust the ingredient amounts to achieve a flavorful mix of textures and flavors.

3. Mix the base with the salad: Add the cooked and cooled pasta or grain to the assembled salad. Toss gently to combine.

4. Season and dress: Add oregano, salt, pepper, red pepper flakes, olive oil, fresh lemon juice, a splash of vinegar, and fresh pesto. Toss to coat and adjust seasonings as needed.

Notes from Chef Lauren

This recipe is designed to be flexible—use what you have on hand and adjust to your taste! The key is creating a flavorful salad to mix with your pasta or grain of choice for a satisfying dish.