Antipasto Chickpea Salad (Print)

Hearty Italian-style salad with chickpeas, mozzarella, pepperoni, and marinated vegetables in tangy vinaigrette.

# Components:

→ 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

# Directions:

01 - In a large bowl, place chickpeas, mozzarella pearls, pepperoni, cherry tomatoes, roasted red peppers, artichoke hearts, Kalamata olives, red onion, and basil.
02 - In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and freshly ground black pepper until well emulsified.
03 - Pour the dressing over the combined ingredients and toss gently to coat evenly.
04 - Taste and adjust salt and pepper as needed to enhance flavors.
05 - Refrigerate the salad for 10 to 15 minutes to allow flavors to meld, if desired.

# Expert Advice:

01 -
  • It's packed with protein from chickpeas and cheese, so it actually fills you up and keeps you satisfied.
  • Everything comes together in 20 minutes with zero cooking involved, which means you can make it on even the busiest nights.
  • The flavors only get better as it sits, so you can prep it ahead and let the vinaigrette do all the work while you handle other things.
02 -
  • Don't dress the salad too far in advance or the tomatoes will release water and dilute everything; aim for no more than 30 minutes before serving unless you like a wetter salad.
  • If you're taking this somewhere, pack the dressing separately and add it right before serving, because nobody wants a soggy salad by the time they eat it.
  • The flavors are forgiving, so feel free to adjust the vinegar or oil ratio depending on how acidic or rich you like your salads.
03 -
  • If your mozzarella pearls are drowning in liquid, drain and pat them dry before using or they'll release water into your salad and water down the whole thing.
  • A tiny pinch of red pepper flakes in the dressing adds a subtle warmth that makes people ask what your secret ingredient is.
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