Lunch · 15 min · italian

Antipasto Chopped Salad

Salami does the heavy lifting here, with provolone rounding it out. An Italian lunch that takes 15 minutes, start to finish. It is weeknight cooking that still hits your targets — 47 grams of protein per serving. Naturally keto and mediterranean, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 3 oz Salami
• 1/4 cup Provolone
• 1/2 cup Chickpeas
• 1/2 cup Artichoke hearts
• 2 cups Romaine
• 2 tbsp Italian dressing

Steps

1. Chop the salami, provolone, and artichoke hearts into bite-size pieces — everything should be fork-friendly.
2. Drain and rinse the chickpeas.
3. Chop the romaine into 1-inch ribbons.
4. Combine everything in a large serving bowl.
5. Pour over the Italian dressing and toss well, making sure the dressing reaches the bottom.
6. Rest 5 minutes so the flavors meld.
7. Taste and add a crack of black pepper before serving.

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