Ingredients
Scale
- 1 can chickpeas (drained and rinsed)
- 1 can white kidney beans (drained and rinsed)
- 4 ounces sliced turkey (cubed)
- 2 ounces provolone cheese (cubed)
- 1 bell pepper (diced small)
- 1 cup cherry or grape tomatoes (quartered)
- 1/2 red onion (diced small)
- 1/2 cup pickled banana peppers (chopped small)
- 1/4 cup olive oil
- 2 Tbsp mayonnaise
- 1/4 cup apple vinegar
- 1 Tbsp banana pepper brine from the jar
- 1/2 Tbsp dijon mustard
- 2 cloves garlic (minced)
- 3 Tbsp grated parmesan cheese
- 2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 3/4 tsp salt (adjust to taste)
- black pepper
Instructions
- Prepare the dressing by whisking together olive oil, mayonnaise, apple vinegar, banana pepper brine, Dijon mustard, minced garlic, grated parmesan cheese, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper until smooth.
- In a large mixing bowl, combine chickpeas, white kidney beans, turkey slices, provolone cheese, bell pepper, cherry tomatoes, red onion, and pickled banana peppers.
- Pour the prepared dressing over the salad mixture and gently mix until all ingredients are evenly coated.
- Serve immediately or refrigerate for at least 30 minutes to enhance flavor before enjoying.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking required
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 305
- Sugar: 4g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 25mg