Antipasto Chickpea Salad Mix (Printable version)

Bright blend of chickpeas, mozzarella pearls, pepperoni & classic Italian veggies in zesty dressing.

# What You Need:

→ Beans and Cheese

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup mozzarella pearls, drained

→ Meats

03 - 3 oz pepperoni, sliced or quartered

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup roasted red peppers, sliced
06 - 1/2 cup marinated artichoke hearts, chopped
07 - 1/3 cup Kalamata olives, pitted and halved
08 - 1/4 cup red onion, finely sliced
09 - 1/4 cup fresh basil leaves, torn

→ Dressing

10 - 3 tbsp extra-virgin olive oil
11 - 1 1/2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1/2 tsp garlic powder
14 - 1/4 tsp salt
15 - 1/4 tsp freshly ground black pepper

# How to Make It:

01 - In a large bowl, combine chickpeas, mozzarella pearls, pepperoni, cherry tomatoes, roasted red peppers, artichoke hearts, Kalamata olives, red onion, and torn basil leaves.
02 - Whisk together extra-virgin olive oil, red wine vinegar, dried oregano, garlic powder, salt, and freshly ground black pepper in a small bowl or jar until emulsified.
03 - Pour the dressing over the salad mixture and toss gently to ensure even coating.
04 - Taste and adjust salt or pepper as needed to balance the flavors.
05 - Refrigerate the salad for 10 to 15 minutes to allow the flavors to meld, if desired.

# Expert Advice:

01 -
  • It tastes like an Italian deli platter you can eat with a fork, packed with all those salty, tangy, creamy flavors in every bite.
  • Theres no cooking involved, just chopping and tossing, so you can have it ready in the time it takes to set the table.
02 -
  • Dont skip rinsing the chickpeas or the salad will taste like the inside of a can, metallic and flat.
  • If you toss the basil in too early, it bruises and turns dark. Add it right before serving for the brightest color and freshest flavor.
03 -
  • Use a jar with a lid to make the dressing, shake it hard, and it emulsifies perfectly without a whisk.
  • Let the red onion sit in ice water for five minutes if you want it milder and crisper, then pat it dry before adding.
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