Low carb and/or gluten free sub sandwich lovers rejoice, because my Italian Sub Salad tastes just like your favorite deli’s vinegar and oil-drenched, toppings-packed Italian sub, minus the bread.
I don’t know about you but, in my opinion, salads are a lot more fun to eat when there’s salami and banana pepper rings involved!
This sultry salad combo was inspired by Ben, who offered to make us Italian salads for dinner a few weeks ago. 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. We dressed our salads with fresh lemon juice and extra virgin olive oil then seasoned them with salt, pepper, and dried oregano before digging in.
The first thing that popped into my mind was ITALIAN SUB SANDWICH. The flavor was unmistakable and, seeing as how I haven’t had an Italian sub in over two years, it nearly brought tears to my eyes. I didn’t realize how much I loved a good sub sandwich until I couldn’t eat them anymore on account of having Celiac Disease!
Italian Sub Salad is proof that eating gluten free doesn’t have to mean eating salads consisting of limp lettuce, carrots, and cucumbers for dinner every night. Enjoy and look forward to meal time with bright and fresh meals like this Italian-inspired stunner!
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!
More Low Carb, Gluten Free Salads
- Thai Crunch Salad
- Big Mac Salad
- Fajita Caesar Salad
- Dill Pickle Tuna Salad
- Marinated Vegetable Salad
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Italian Sub Salad
Description
Italian Sub Salad tastes like a jam-packed deli sub - minus the bread. This healthy, gluten free entree salad is fresh, filling, and packed with craveable flavor!
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 OR red wine vinegar
- 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 or red wine vinegar 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.
Amy 10.12.2020
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.
Kristin 10.15.2020
Perfect! Glad it was a satisfying swap for you, Amy!
Betsy 10.11.2020
This salad has all of the great flavors of a sub sandwich! My entire family loves it, as well!
Denise Butris 09.22.2019
What a great salad stands up great for next day lunch also.
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Elaine 04.23.2018
Made this for one of my mason jar salads for the week. I LOVE this salad! So simple yet so absolutely filled with flavor!
Gloria Cunningham 01.14.2018
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.
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Lauren 01.12.2017
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.
Kristin 01.16.2017
So glad you loved it, Lauren! :)
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So bright! Looks great!
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Emily McFadden 02.06.2016
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.