Average Rating: 0TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.Ingredients
- 1/4 cup pepperoncini juice
- 1/4 cup extra virgin olive oil
- 1/4 cup minced fresh basil
- 2 tablespoons lemon juice
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 cup finely chopped pepperoncini
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 2 celery ribs, sliced
- 1/2 cup Greek olives
- 1 medium tomato, chopped
- 1/2 cup crumbled feta cheese
- 8 cups chopped romaine
Instructions
- 1. In a small bowl, whisk the first 6 ingredients. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: olive oil mixture, pepperoncini, garbanzo beans, celery, Greek olives, tomato, feta and romaine. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.
Nutrition Facts
1 serving: 332 calories, 23g fat (4g saturated fat), 8mg cholesterol, 795mg sodium, 25g carbohydrate (5g sugars, 8g fiber), 9g protein.