Antipasto Chickpea Salad Mix (Printable Page)

Hearty salad with chickpeas, mozzarella, pepperoni, and antipasto vegetables in a zesty dressing.

# What You'll Need:

→ Beans and Cheese

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup (5.3 oz) mozzarella pearls, drained

→ Meats

03 - 3 oz pepperoni, sliced or quartered

→ Vegetables

04 - 1 cup (5.3 oz) cherry tomatoes, halved
05 - 1/2 cup (2.8 oz) roasted red peppers, sliced
06 - 1/2 cup (2.1 oz) marinated artichoke hearts, chopped
07 - 1/3 cup (1.8 oz) Kalamata olives, pitted and halved
08 - 1/4 cup (1.1 oz) red onion, finely sliced
09 - 1/4 cup (0.35 oz) 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

# Step-by-Step Guide:

01 - In a large bowl, mix chickpeas, mozzarella pearls, pepperoni, cherry tomatoes, roasted red peppers, artichoke hearts, olives, red onion, and basil until evenly distributed.
02 - Whisk olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper in a small bowl or jar until fully emulsified.
03 - Pour the dressing over the mixture and gently toss to coat all ingredients evenly.
04 - Taste the salad and modify seasoning as necessary to balance flavors.
05 - Refrigerate for 10 to 15 minutes to develop flavors, then serve chilled or at room temperature.

# Expert Tips:

01 -
  • Its bright, salty, and filling without leaving you sluggish or stuck in the kitchen.
  • Everything gets tossed in one bowl, so cleanup is fast and satisfying.
  • The flavors get better as they sit, which makes it perfect for meal prep or potlucks.
02 -
  • If you add the dressing too early and let it sit for hours, the basil will turn dark and the tomatoes will get mushy.
  • Using cold ingredients straight from the fridge makes the salad more refreshing, especially on a hot day.
03 -
  • Tearing the basil by hand instead of chopping it keeps the edges from bruising and turning black.
  • If your mozzarella pearls are packed in brine, drain them well and pat them dry so they do not water down the dressing.
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