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The Schmidty Wife

The Schmidty Wife

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  • About
  • Fan Favorites
  • Shop
  • Contact
  • All Recipes
  • Weeknight Dinners
    • 30 Minutes or Less
    • Skillet
    • Casserole
    • Sheet Pan
    • Main Dish
    • Crockpot
  • Browse By Type
    • Pasta
    • Mexican
    • Asian
    • Fun Foods
    • Leftovers
    • Tacos

Buffalo Chickpea Salad

January 10, 2022 by Lauren Schmidt 2 Comments

If you are looking for the perfect work-at-home lunch or a fresh yet spicy easy dinner look no further! This Buffalo Chickpea Salad stars delicious saucy buffalo roasted chickpeas that are placed onto top of a fresh bed of salad with your favorite toppings and dressing! Or turn it into a delicious wrap, the possibilities are endless!

This post may contain Affiliate Links.

Overhead view of a black bowl on a black background, the bow is filled with buffalo chickpea salad, garnished with a ranch drizzle, avocado, red onion, and tomatoes.

Buffalo Roasted Chickpea Salad (Or Wrap!)

This is one of those salads that I hope everyone else will become as obsessed with as me.

I have been making a version of this salad for years. As someone who has almost always worked at home a fresh and easy salad is one of my favorite lunches, and this one has always been on the top of the list!

The best part is that you can customize it pretty easily to your diet, what you prefer, and what you have in your fridge.

Just think crunchy roasted chickpeas slathered in buffalo sauce topped over a salad filled with complimentary toppings like tomatoes, red onions, and avocados (plus anything else your brain can imagine). Then a drizzle of ranch or blue cheese dressing to finish it all off!

It is pure perfection!

This is also a perfect morphing salad because it just as easily can be turned into a delicious wrap! Use a bit less lettuce and just roll it all up! It is a great way to make the same lunch over and over again ‘new’.

So you better bookmark this one because I think you will also be just as obsessed as me!

A black bowl on a black napkin filled with bright orange buffalo chickpeas on top of a bed of baby spinach with avocado, red onions, and tomatoes.

Ingredients

  • Chickpeas – A regular 15 ounce can is what you need here (If you are someone who cooks your beans from dry you will want about 1.5 cups of chickpeas). You will want to make sure your chickpeas are well drained and rinsed off. Then make sure you pat them dry so they aren’t wet when adding the oil, if they are too wet the oil and sauce won’t stick to them and they won’t get as crispy. When patting dry you might have some of the thin skin on the outside of the chickpea come off and that is okay, just remove them from the bowl and discard them.
  • Olive Oil – Just a bit of oil, you don’t need a lot to make crispy chickpea which is so nice! Just enough to give them a really light coat.
  • Buffalo/Hot Sauce – I am a classic Frank’s Buffalo Sauce user (not sponsored, just a fan), something about that taste I just love. But feel free to use your favorite hot sauce or buffalo sauce!
  • Baby Spinach or Other Lettuce – I tend to use baby spinach for this salad but honestly really anything goes. I also tend to use a spring mix, arugula, or romaine! What you already have or what you have works best!
  • Red Onion – I think that red onion is such a classic flavor that pairs with buffalo, the crispness and sharpness match the spiciness well. If you don’t care for raw red onion no fret you can just omit it.
  • Avocado  – A nice smooth and creamy avocado is the perfect opposite to buffalo sauce, which helps balance out the salad!
  • Blue Cheese Crumbles – Totally optional for those who don’t care for blue cheese! I have also been known to use feta crumbles when I have had that on hand before and it is also good!
  • Cherry Tomatoes – A sweet freshness that give a nice burst again the spiciness! I like to quarter cut mine to make eating easier. You can also just use part of a diced tomato, it doesn’t have to be a cherry tomato specifically.
  • Ranch or Blue Cheese Dressing – Both known to go with buffalo, choose which one you prefer! I like to use a greek yogurt based dressing that helps keep the salad light!
  • other good toppings are: banana peppers, pickled jalapeños, black or kalamata olives, feta cheese, and cucumber

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients for buffalo chickpea salad laid out on a black tabletop.

Instructions

Preheat the oven to 400º F. Drain the chickpeas well and use a towel to pat dry, try to get as much of the water off as possible so the oil and sauce can stick to the beans.

Transfer the chickpeas to a mixing bowl and add the olive oil and toss. Add the buffalo sauce and toss again.

Collage of chickpeas in a bowl getting prepped to go in the oven with oil and buffalo sauce.

Transfer the chickpeas to a baking sheet. Reserve the bowl with remaining sauce.

Cook for 10 minutes and then toss. Cook another 10 minutes. 

Collage showing the pre-roasted and roasted chickpeas being tossed in buffalo sauce.
Collage showing the buffalo chickpeas on a coating pan before and after the oven.

Once the chickpeas are crispy transfer back to the bowl and toss in any residual sauce. If you want the chickpeas saucier just drizzle on more buffalo/hot sauce on and toss.

Enjoy plain or continue on to make the salad (or turn into a wrap!)

Add the spinach, red onion, sliced avocado, blue cheese, cherry tomatoes to a large bowl along with whatever other toppings look good. Top with the warm chickpeas and drizzle on the dressing. Toss and enjoy. 

How to Serve

Besides a salad:

  • Wrap it Up: You can just as easily turn this into a wrap either on a tortilla, whole grain wrap, or even lettuce! Just reduce the amount of spinach/lettuce so it can be wrapped up.
  • Grain Bowl: You can also make a grain bowl if you are feeling that you need more to the meal! Add a layer of your favorite grains on the bottom like quinoa, rice, or farro
  • Plain: Eat them how they are! If you want them for easy snacking you will probably not want to toss them in sauce to keep them cleaner to eat. Or heck sauce them up and just use a spoon to eat them!
Saucy covered roasted Buffalo chickpeas on top of a bed of baby spinach along with avocado, red onion, blue cheese, and tomatoes.

Variations

Make it Vegan, ensure the sauce you are using is vegan. Sub or leave out the cheese and dressing for somthing vegan friendly.

Air Fryer. If you are in love with your air-fryer like me you can make the chickpeas in the air fryer with a few modifications. Preheat your air fryer to 390º F. Add the oil to the chickpeas but not the buffalo sauce yet. Add the chickpeas to the air fryer and cook about 7 to 8 minutes. Stopping to shake the basket every few minutes. Once the chickpeas are looking pretty crunchy transfer them back to the bowl and the hot sauce and toss. Transfer the chickpeas back to the air fryer and cook another 1 to 2 minutes until the chickpeas are crispy and the sauce is cooked on. Transfer the chickpeas back to the sauce bowl and toss in the sauce, add more sauce if preferred! I like this method on days when I don’t have as much time because it tends to be quicker.

Black colored bowl filled with spinach and crispy roasted buffalo chickpeas with blue cheese, tomatoes, avocados, red onions, and a ranch drizzle.

If you like this Buffalo Chickpea Salad you might enjoy these other salads:

  • Easy Antipasto Salad
  • Marinated Chickpea Chopped Salad
  • Greek Quinoa Chickpea Salad
  • Two Bean Mediterranean Salad
  • Summer Berry Salad with Grilled Chicken
  • Healthy Grilled Chickpea Salad with Feta
Yield: 1 large salad

Buffalo Chickpea Salad

Close up of a black bowl of buffalo chickpea salad with saucy chickpeas, ranch drizzle, avocado, onions, and tomatoes.

Effortless to make and oh so delicious this Buffalo Chickpea Salad is flavorful and fresh! With easy to roast chickpeas and a salad made just the way you like it this meal is a winning combonation! Perfect for a work at home lunch or a quick and fresh dinner!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 (15 ounce) can chickpeas
  • 1/2 teaspoon olive oil
  • 2 tablespoons buffalo/hot sauce, plus more to taste

For the Salad

  • 2 Handfuls of baby spinach
  • 1 Tablespoon diced red onion
  • Half an avocado
  • 2 tablespoons blue cheese crumbles
  • 1/4 cup quartered cherry tomatoes
  • 2 tablespoons ranch or blue cheese dressing
  • other good toppings are: banana peppers, pickled jalapeños, black or kalamata olives, feta cheese, and cucumber

Instructions

    1. Preheat the oven to 400º F. Drain the chickpeas and use a towel to pat dry.
    2. Transfer the chickpeas to a mixing bowl and add the oil and toss. Add the buffalo sauce and toss again.
    3. Transfer the chickpeas to a baking sheet. Reserve the bowl with remaining sauce.
    4. Cook for 10 minutes and then toss. Cook another 10 minutes.
    5. Once the chickpeas are crispy transfer back to the bowl and toss in any residual sauce. If you want the chickpeas saucier just drizzle on more buffalo/hot sauce on and toss.
    6. Enjoy plain or continue on to make the salad (or turn into a wrap!)
    7. Add the spinach, red onion, sliced avocado, blue cheese, cherry tomatoes to a large bowl along with whatever other toppings look good. Top with the warm chickpeas and drizzle on the dressing. Toss and enjoy.

Notes

Besides a salad you can just as easily turn this into a wrap either on a tortilla, whole grain wrap, or even lettuce! You can also make a grain bowl if you are feeling that you need more to the meal!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Nordic Ware Baker's Sheet Pan
    Nordic Ware Baker's Sheet Pan

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 821Total Fat: 52gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 49mgSodium: 695mgCarbohydrates: 64gFiber: 23gSugar: 13gProtein: 31g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Salads

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

Easy Antipasto Salad

February 10, 2021 by Lauren Schmidt Leave a Comment

This Easy Antipasto Salad goes a little off trend using easy salad ingredients like chickpeas and giardiniera pickled vegetables, but it sure packs a flavor filled punch! This salad involves just a little prep and a very quick easy oregano dressing. This is an Antipasto Salad Recipe you will be coming back to again and again.

This post may contain Affiliate Links.

Overhead view of a glass bowl with the toppings for easy antipasto salad laid out evenly over a bed of arugula lettuce.

The Best Antipasto Salad

What is an ‘Antipasto Salad’?

Great question, if we break it down ‘antipasto’ is the first course in an Italian meal. So an Antipasto Salad is the first course salad in an Italian meal.

Traditionally antipasto dishes include ingredients like cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, cheeses like provolone or mozzarella, and vegetables in oil or vinegar.

This leaves a lot open to interpretation which is why you will see many versions of an antipasto salad, especially in present day American cuisine.

My inspiration for this version of Antipasto Salad came from one of my favorite cookbooks Healthyish by Lindsay Maitland Hunt. In one of her recipes she uses giardiniera pickled vegetables for her ‘pizzeria salad’ and I was instantly hooked.

I quickly made this salad my own. Adding in other traditional and non-traditional (chickpeas?!?) ingredients in this salad.

In my opinion this is the perfect salad to go with pizza, pasta, or really an Italian inspired dish!

Another awesome aspect of this dish is it is great to prep ahead, making it perfect for cookouts or picnics!

Dressed topping over a bed of arugula make up this easy antipasto salad.

So let’s see what we need…

Supplies

This recipes requires nothings fancy:

  • Knife & Cutting Board
  • Large bowl for tossing salad (and serving bowl if you want a nicer one for presentation)
  • Tongs
  • Measuring cups & spoons
  • either a small bowl with whisk OR a jar for making the quick dressing

Ingredients

  • Baby Arugula
  • Salami
  • Chickpeas
  • Giardiniera
  • Provolone
  • Olive Oil
  • Red Wine Vinegar
  • Dried Oregano
  • Salt
  • Black Pepper

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients for an easy antipasto salad laid out on a table top.

A nice thing about a salad like this is that a lot can be substituted and/or added.

  • add olives if you see fit
  • use mozzarella instead of provolone
  • add tomatoes
  • use romaine instead of arugula
  • add artichoke hearts

While I do think this salad is pretty darn good as written, feel free to make it your own!

Overhead view of a tossed antipasto salad in a glass bowl showing off salami, cheese, chickpeas, and pickled Italian vegetables.

Instructions

You will begin by prepping all the toppings. Dice the salami into bite size pieces. Cube the provolone into small pieces. After draining the liquid from the giardiniera mix chop the overly large pieces for easier eating. Lastly drain and rinse the chickpeas. 

Next you will make the quick dried oregano dressing aka my quick cheat version of an Italian dressing but just as effective. Combine the olive oil, red wine vinegar, oregano, salt, and pinch of pepper in a small jar. Close the jar and shake to combine (or whisk together in a bowl).

Now you will just build your salad, in a large bowl add the arugula, salami, chickpeas, giardiniera, provolone, and dressing. Toss well to mix. Serve immediately.

Homemade oregano dressing being poured over a bowl of antipasto salad.

How to prep this Antipasto Salad ahead of time

This salad works wonderfully for making ahead. Perfect for a picnic. I also have found it easy to prep for lunches.

Do do this simply add all the toppings to a large bowl that has a lid, make the oregano dressing and add it to the toppings. You are basically marinating the toppings, which yes makes it a little better. Keep the toppings/dressing separate from the arugula and when it is time to eat just mix them together!

A tossed easy antipasto salad in a glass salad bowl showing off cheese cubes, salami, and pickled vegetables.

You might also like:

  • For a complete meal: How to make the Best Homemade Pizza
  • Simple Spinach Salad
  • Summer Berry Salad with Grilled Chicken
  • Grilled Shrimp Salad with Avocados
  • Easy Panzanella Salad with Grilled Chicken
  • Healthy Grilled Chickpea Salad
  • Crunchy Asian Chopped Chicken Salad
Yield: serves 6 small plates

Easy Antipasto Salad

Overhead view of a glass bowl with the toppings for easy antipasto salad laid out evenly over a bed of arugula lettuce.

Easy to make and prep ahead this antipasto salad with chickpeas is sure to delight as a great side salad or as a tasty main dish!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 5 ounces baby arugula
  • 3 ounces salami
  • 1 (14oz) can chickpeas
  • 16 ounce jar giardiniera
  • ½ cup provolone

For the Oregano Dressing

  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • pinch black pepper

Instructions

  1. Prep the toppings. Dice the salami into bite size pieces. Cube the provolone into small pieces. After draining the liquid from the giardiniera mix chop the overly large pieces for easier eating. Drain and rinse the chickpeas.
  2. To make the oregano dressing combine the olive oil, red wine vinegar, oregano, salt, and pinch of pepper in a small jar. Close the jar and shake to combine (or whisk together in a bowl).
  3. Build your salad, in a large bowl add arugula, salami, chickpeas, giardiniera, provolone, and dressing. Toss well to mix. Serve immediately.

Notes

To prep for a picnic or cookout. Combine prepped topping and mix with dressing, keep in an airtight container separate from arugula. Once ready to eat combine the toppings with dressing and the aruglua.

This could easly feed about 3 people as a main course.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Mezzetta Italian Mix, Giardiniera, 16-Ounce (Pack of 3)
    Mezzetta Italian Mix, Giardiniera, 16-Ounce (Pack of 3)
  • Stainless Steel Mixing Bowls (Set of 6) Nesting Bowls, Great for Cooking, Baking, Prepping
    Stainless Steel Mixing Bowls (Set of 6) Nesting Bowls, Great for Cooking, Baking, Prepping

Nutrition Information:

Yield:

6

Serving Size:

1/6 of salad

Amount Per Serving: Calories: 221Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 22mgSodium: 521mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 9g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: Italian / Category: Salads

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

https://www.pinterest.com/theschmidtywife/

Two Bean Mediterranean Salad

June 1, 2017 by Lauren Schmidt 2 Comments

There are those few recipes that every one has that they always fall back on, whether it’s an easy dinner, a favorite dessert, or that one recipe you always make for a potluck. Well this is one of those recipes. Two Bean Mediterranean Salad is my summer fall back for basically everything, a weeknight dinner, a picnic, a potluck. Two Bean Mediterranean Salad in my opinion is perfect, it is full of healthy vegetables and beans, it is super easy to throw together, and it can be made ahead of time & travels well (I actually thing it tastes better after it sits overnight). It is super simple to put together, a couple of cans of bean and a few chopped vegetables are tossed in a simple vinaigrette dressing. Seriously there isn’t a reason to not make this salad today!

Two Bean Mediterranean Salad

Two Bean Mediterranean Salad

Two Bean Mediterranean Salad

TIPS & TRICKS:

  • Make sure you rinse the beans really well, they will taste better that way
  • This salad is great for making ahead of time, I think it even tastes better after it has time to sit in the refrigerator overnight
  • Feel free to swap out or add your favorite veggies (p.s. I occasionally put marinated artichoke hearts in, and it is amazing)

Yield: 6 servings

Two Bean Mediterranean Salad

Two Bean Mediterranean Salad up close on a spoon

Mediterranean inspired bean salad with black beans, chickpeas, and fresh vegetables

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 15oz can chickpeas, drained & rinsed
  • 1 15oz can black beans, drained & rinsed
  • 1 cucumber, diced
  • 5-6 mini sweet peppers, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/3 cup kalamata olives
  • 1/2 cup crumbled feta

for the dressing:

  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon ground mustard

Instructions

  1. To make the dressing add red wine vinegar, olive oil, oregano, thyme, and ground mustard to a small bowl and whisk to combine.
  2. In a large bowl add chickpeas, black beans, cucumber, tomatoes, onion, olives, and feta. Pour the dressing into the bowl. Toss to coat. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 357Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 11mgSodium: 700mgCarbohydrates: 41gFiber: 13gSugar: 6gProtein: 15g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: Mediterranean

Two Bean Mediterranean Salad perfect for a summer picnic or bbq

If you enjoyed this Recipe or any of my others let me know by using #theschmidtywife on social media!

And make sure you are following me on Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more salads? Check out my Shaved Brussel Sprout Salad with Strawberries, Apple, & Bacon or Honey Mustard Chicken and Sweet Potato Salad.

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.

Chickpea Shawarma Buddha Bowl

September 19, 2016 by Lauren Schmidt 2 Comments

A quick & easy vegetarian shawarma bowl made with chickpeas, quinoa, and fresh vegetables. This healthy Chickpea Shawarma Buddha Bowl makes a delicious weeknight meal!

This post may contain Affiliate Links.

All you have to do is say the word shawarma and my mouth starts to drool. So get this every time I move the LAST thing I do is look for a good Mediterranean place. Wait you say if you like it so much why is it the last thing you do? Because once I find a place with a really good shawarma (and gyro) that will be the only place I will want to eat out at, like period. So that is my logic behind finding a good Mediterranean place last.

So is it obvious yet that a good shawarma is one of my favorite meals. But it is so stinking hard to make really good ones at home. Most of us don’t have the proper equipment to make that deliciously roasted meat. So because I don’t go out and buy shawarmas every week I came up with this much healthier version, a Chickpea Shawarma Buddha Bowl to try to keep my cravings down in between shawarma runs.

It starts with a base of quinoa, loaded up with arugula, topped with flavorful oven roasted chickpeas. Then load on your favorite toppings including feta cheese, cucumbers, red onions, banana peppers, kalamata olives, and whatever else sounds good to you. To finish drizzle with a quick tahini dressing (if you aren’t a fan of tahini a spoonful of hummus or tzatziki sauce are just as delicous). The beautiful thing about Buddha Bowls is that you can personalize them you what you like! So if you love red onions pile them high, if you hate red onions leave them off, the options are endless. If you are like me and love a good shawarma but resist the urge to go out and get one every week then try a Chickpea Shawarma Buddha Bowl to ease your cravings, Enjoy!

Chickpeas for the Buddha Bowl on a sheet pan
Chickpea Shawarma Buddha Bowl on a wood table with sauces and veggies
Yield: 2 Bowls

Chickpea Shawarma Buddha Bowl

Chickpea Shawarma Buddha Bowl

A quick and easy vegetarian shawarma bowl made with chickpeas, quinoa, and fresh vegetables.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1/2 cup of quinoa (I used multicolored but any kind will work)
  • 1 cup water
  • 1 can of chickpeas, drained and rinsed
  • 1 teaspoon cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons oil (I have used both olive and coconut both worked great)

toppings:

  • arugula
  • sliced red onion
  • cucumber
  • feta cheese
  • banana peppers
  • kalamata olives

quick tahini dressing:

  • 1/2 cup tahini
  • 1/4 cup or more of water
  • juice of half a lemon or lime
  • 2 cloves of garlic minced

Instructions

  1. Preheat oven to 400ºF.
  2. In a small saucepan add the quinoa and 1 cup water. Heat covered on high until boiling. At boiling reduce heat to simmer and cook 10-15 minutes until ready.
  3. While quinoa is cooking spread chickpeas on a baking sheet. Drizzle with oil and toss to coat. Season chickpeas with cumin, turmeric, black pepper, cinnamon, and salt. Toss the chickpeas to coat in the spices. Place in oven cook for 14-16 minutes.
  4. In a small bowl wisk together tahini, water, lemon or lime, and garlic (and water to a consistency that works for you, I sometimes add more for a runnier dressing).
  5. Prep toppings, cut onions and cucumbers if using.
  6. Once the quinoa and chickpeas are ready you can build your bowls. Divide the quinoa between two bowls, add a few handfuls of arugula to each, divide the chickpeas. Top each bowl with preferred toppings, and drizzle with tahini dressing. Enjoy!

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 876Total Fat: 46gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 13mgSodium: 1134mgCarbohydrates: 99gFiber: 21gSugar: 29gProtein: 31g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: Mediterranean

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

P.S. Don’t forget to sigh up for weekly emails full of tasty recipes!

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i’m lauren

Welcome to my food blog, The Schmidty Wife. I’m all about making Real Fresh Food for Real Fun Families. Here you can find delicious recipes to bring the family together at the table. My recipes are for any home cook, they focus on real ingredients that people are familiar with. From crockpot meals, to easy chicken recipes, fun pizzas, and drinks everyone will find something to love!

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