Recipe: Grilled Calamari Chopped Salad with Chickpeas, Olives & Salami

Ingredients

• 2 pounds calamari (cleaned, whole tubes and tentacles)
• ¼ cup olive oil
• 1 lemon (zest and juice)
• 3 cloves garlic (peeled and smashed)
• 2 tablespoons mint (leaves roughly chopped)
• 1 teaspoon red pepper flakes
• Kosher salt
• freshly ground black pepper
• 1 (15-ounce) can chickpeas (drained and rinsed)
• 8 ounces Castelvetrano olives (pitted)
• 8 ounces cherry tomatoes (cut in half)
• 1 English cucumber (cut in half lengthwise, sliced into 1/4-inch half-moons)
• 4 ounces sliced Genoa salami (cut into 2-inch strips)
• ½ cup pickled red onion
• ½ cup mint (leaves roughly chopped)
• ½ cup basil leaves (leaves roughly chopped)
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 1 ⁄ 3 cup olive oil
• ⁄ cup olive oil Chili flakes (to taste)
• Salt