Happy new year once again, everyone! Are you ready to officially kick off 2016 this week? Got all the holiday decorations packed away, or will you keep them up for little bit longer? Since Ben’s family is in town we kept our Christmas tree and decorations up to open family gifts, but the new-year-fresh-start-feeling inspired me to go on a massive organizing bender this weekend.
Our kitchen cabinets have been decluttered, the pantry has been condensed, I corralled all of Lincoln’s art supplies into a new art cart, and have a giant load of cans and kitchenware to deliver to the food pantry and Goodwill, respectively. How unbelievable does it feel to get ride of stuff!? Other than that we’ve been hanging around as a family, cooking for fun (ahh!) drinking wine, playing way too many games of Heads Up, and trying to squeeze every last second out of these last few days of break before it’s back to normal life as we know it. Definitely bittersweet, though I can’t say I’m not looking forward to the return of The Bachelor tonight!
Anyway, I am being a total cliche food blogger and kicking off 2016 with a salad recipe. I know, I know! I can hear you sighing from here. But inhale, my friends, because this salad is totally worthy of 2016’s first recipe spot here on the blog. Italian Sub Salad tastes like your favorite deli’s Italian sub, just without the bread. Gluten-free, low-carb, yet PACKED with satisfying flavor, I am still thinking about my last bite days later.
This sultry salad combo was inspired by Ben, who offered to make us Italian salads for dinner a few weeks ago. An offer which was met by me jumping off the couch, half yelling, REALLLLLLY? as if he’d suggested we actually fly to Italy for dinner. That is to say, I was excited. Salad for dinner? Yes. Made by someone other than me? Heck yes!
He laid out the ingredients – black olives, salami, green onions, lettuce, and tomatoes – then I upped the ante by pulling out a jar of banana peppers from the fridge (Mezzetta are phenomenal and gluten-free,) and dicing a ripe avocado that was laying on the counter. We dressed our salads with fresh lemon juice and extra virgin olive oil, then seasoned them with salt, pepper, and dried oregano, and dug in.
The very first thing that popped into my mind? ITALIAN SUB SANDWICH. I mean the flavor was unmistakable, and seeing as how I haven’t had an Italian sub in over two years, it also nearly brought tears to my eyes. I mean, you don’t know how much you love Italian subs until you can’t have them, but the flavor of this salad will have me missing them no more!
Eating healthy in the new year doesn’t mean salads consisting of limp lettuce, carrots, and cucumbers. Enjoy and look forward to eating healthfully with bright and fresh meals like this Italian Sub Salad.
Start by roasting a 15oz can chickpeas (also called garbanzo beans,) which will add filling protein and fiber to the salad, not to mention a delicious and hearty crunch. We didn’t have these in our original salads but I’m glad I added them when I made them for the blog. They added so much, texture and health-wise.
Drain then rinse the beans and then dry them off really well in a kitchen towel. Pour the beans onto a silpat, parchment paper, or foil-lined baking sheet, toss with extra virgin olive oil and salt, then roast for 35-40 minutes or until deep golden brown. They’ll crisp a bit more as they cool and can be made a couple days ahead of time.
Next add 9oz (1 bag) chopped romaine lettuce into a large bowl then use a pizza cutter to cut the lettuce into small, bite-sized pieces. I learned this trick at a build your own salad restaurant a million years ago and have been using it ever since. Down with face-whipping-sized pieces of lettuce!
To the lettuce add all the ingredients that would normally be stuffed inside a big fat Italian roll. That’s 2oz salami, 2oz can sliced black olives, 1/2 pint cherry or grape tomatoes, 1/4 cup banana pepper rings (<< THE BOMB,) and 2 green onions. We kept this salad dairy-free, but you could add chopped provolone, if you like!
This is the gluten-free salami I use by the way. I’m embarrassed to tell you how much of this stuff I eat on a weekly basis. So I won’t! ;)
Squeeze fresh lemon juice and extra virgin olive oil over the salad to mimic the vinegar and oil usually drizzled over an Italian sub. That said, you could use red wine vinegar in place of lemon, but I’ve been loving fresh lemon juice on just about everything these days.
Finally, sprinkle on salt, pepper, and a pinch of dried oregano which completely transforms this salad into an Italian SUB salad. You’ll know exactly what I mean when you smell it,
Divide the salad between two bowls then go. to. TOWN!
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Italian Sub Salad
Description
Italian Salad tastes just like a fresh Italian Sub from the deli. Fresh, healthy, and gluten-free!
Ingredients
- 15oz can chickpeas (also called garbanzo beans,) drained then rinsed
- extra virgin olive oil
- salt and pepper
- 9oz chopped romaine lettuce
- 2oz salami, chopped (I like Applegate naturals)
- 2oz can sliced black olives, drained
- 1/2 pint cherry or grape tomatoes, chopped
- 1/4 cup banana pepper rings, chopped
- 2 green onions, chopped
- 1 lemon
- pinch dried oregano
- 1 avocado, chopped
Directions
- Preheat oven to 350 degrees then line a baking sheet with a silpat, parchment paper, or foil and set aside. Pat garbanzo beans very dry on a kitchen towel then add to prepared baking sheet. Drizzle with extra virgin olive oil and salt then toss to evenly coat and roast for 30-40 minutes or until dark golden brown. Chickpeas will crisp as they cool and can be made a couple days ahead of time.
- In a large bowl combine lettuce, salami, black olives, tomatoes, banana pepper rings, and green onions. Drizzle with fresh lemon juice and extra virgin olive oil, then season with salt, pepper, and dried oregano, and then toss to coat. Add crispy chickpeas and avocado then mix gently to combine. Divide salad between plates then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Happy New Year Kristin! I’ve been meaning to ask for awhile now (as I have two young boys almost 5 and 2.5), but does Lincoln eat similar meals to what you prepare? A lot of your recipes seem to be for 2 servings.
I’m in love with the sub idea without the bread!!! Yippee skippee. Who needs that? What a great idea! I’m with you on the Goodwill. We cleaned our pantries too and I finally sorted all my clothes. And I acknowledged….hey, I’ve had 2 kids and I’m trying for a third, I’m never gonna be a size 2 again and that’s ok. So I rid myself of 7 huge bags of clothes. And I feel free! And good because I’m passing them on to people who can use them unlike me!
Totally feel you – and it will great to not have to stare at them everyday just hanging there in the closet!
Wow – this looks really good! And would work as really good lunches to take to work during the week that won’t be boring. Thanks for sharing – even if it is a salad for the new year ;)
Yum! Can’t wait to make this. You had my attention at art cart – right now my kids keep their art stuff with my kitchen towels and it’s driving me bonkers. Can you share what you use? Thanks!
I know – we were keeping ours on the kitchen COUNTER – horrible! I bought this storage cart and a storage caddy similar to this to set on top, then I’m keeping it in the hall closet. Since the storage cart has wheels, we can just wheel it out whenever he wants to create something!
I have genuinely never been so excited about a recipe as I am about this recipe. My love for Italian subs runs deeeeep into my Jersey roots. I’m testing the gluten free waters this year and I’ve already been mourning this favorite. I can’t wait!!
You will flip then, this salad tastes JUST like them!
I love this! Salads packed with stuff are the best salads!
What an awesome salad idea! No need to ever apologize to me for posting a salad recipe – your salads are the best!
Hi Kristin! This looks amazing, I can’t wait to try it. We are headed more and more in the direction of a wheat free household. My son can’t tolerate wheat well so we haven’t had bread in the house for ages! Thanks for all your posts! I am a health coach and often share your blog and recipes with my clients as one of my favorite recipe sites!!
I’m so glad the recipes are helpful for your family, and thank you so much for spreading the word. Appreciate it so much!
Great concept for a salad! I made it exactly as written sans the salami. Beautiful and tasty!
Thank you.
Glad you liked it, Kathy! Thanks for the feedback!
Hi Kristin! Love your blog and recipes and I’m even not gluten free. I live in a Chicago sub and one of our well known Italian Beef places does a chopped salad similar to this but they add pasta-ditalini! So good-makes it a little heartier! Something you might want to try!
Good idea, Teresa! That sounds like it’d make an awesome summer potluck salad!
Looks AMAZING! Would just add pickles! ;)
This salad = MAJOR YUM. Love the tip about cutting the leaves with a pizza cutter, too!
Sounds so filling without the guilt! We definitely binged on fresh pasta (I know, not gluten-free… ) over the holidays and now it’s back to limited gluten and sugar.
please don’t donate to Goodwill, the owner of it gets donations and he sells them and keeps all the profits and pays his employees the minimum.
Totally agree with not donating to Goodwill. Try the West Des Moines Clothing Closet. Those “shoppers” shop for free and have to qualify to shop there for free. Those are real people in need in our community!
I love it, a Muffeletta sandwich is very similar to this. Taste wise at least. We eat them at least once a week.
Yes! I love them too! Have you seen my Mini Muffuletta Meatloaves? http://iowagirleats.com/2015/07/15/mini-muffuletta-meatloaves/
I am about to run to my car and drive to Hy-Vee to get these ingredients because OH MY GOODNESS this salad is on point! Pinning! :) P.S. Looking forward to our coffee date!
Me too, Lauren! See you soon!
This salad was amazing! Even my kids liked it. Thanks!
So glad to hear it, Michelle! Thanks for the great feedback!
Love. Love. Love this salad! I made it for dinner tonight and it definitely hit the spot! The banana peppers were the star of the show! :) I forgot about the roasted chickpeas when I went to make it and was too hungry to wait for them, so will have to add them in next time. Thank you for bringing this amazing salad into my life!!
Totally agree – the banana peppers are the scene stealers!
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Made this salad for dinner tonight with rave reviews!!
Some change ups I did was I mixed up the dressing ahead of time. I zested and juiced one lemon…grated in 2 cloves of garlic…and eyeballed the Olive oil…salt. And kept the pepper on the side for the kid’s sake.
Also instead of salami I used the Turkey Summer Sausage from Trader Joe’s. (Because I already had it and it’s my 10 year old’s favorite and it’s nitrate free)
We will definitely be making this again.
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So bright! Looks great!
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I made this last night and it was ah-mazing! I even added roasted beets. I’m an Italian New Yorker so I appreciate a good Italian meal. I’ve always hated how I felt after the greasiness of a big ol sub. This recipe however has all the flavors without the guilt! A big hit! Thanks again IGE for another keeper.
So glad you loved it, Lauren! :)
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Finally, I feel like I may have a chance!!! I’ve studied so many complex recipes and have been discouraged. I don’t really like to cook, but if I had some easy recipes, I might be willing to move even further forward.
Finding this site has given me hope.
(I have Menieres Disease, and I am very wheat sensitive. Considering the weight I’ve put on, I certainly don’t need the sugar!)
Thank you for being here.
Made this for one of my mason jar salads for the week. I LOVE this salad! So simple yet so absolutely filled with flavor!
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What a great salad stands up great for next day lunch also.
This salad has all of the great flavors of a sub sandwich! My entire family loves it, as well!
This is so delicious. I made this for my lunch today. Trying to cut back on my subs, this was definitely worth making. Thank you for another incredible recipe.
Perfect! Glad it was a satisfying swap for you, Amy!