Save I threw this salad together on a Tuesday night when I had zero interest in turning on the stove. My fridge was cluttered with half-used jars of olives, a tub of mozzarella pearls, and a can of chickpeas I'd been meaning to use. What started as a lazy cleanup meal turned into something I actually craved the next day. The pepperoni adds this unexpected richness that makes it feel indulgent, even though it takes less effort than boiling pasta.
I brought this to a potluck once, mostly because I forgot to plan ahead and needed something fast. People kept asking if I'd ordered it from somewhere. One friend texted me the next morning asking for the recipe because she woke up thinking about the pepperoni and chickpeas together. That's when I realized this wasn't just a backup plan, it was actually worth making on purpose.
Ingredients
- Chickpeas: They give the salad weight and protein without feeling heavy, and they soak up the dressing like little flavor sponges.
- Mozzarella pearls: These creamy bites balance out the sharpness of the olives and vinegar, make sure you drain them well or the salad gets watery.
- Pepperoni: I usually quarter the slices so they distribute better, and the edges get a little chewy in the dressing.
- Cherry tomatoes: Halve them so they release some juice and add freshness to every bite.
- Roasted red peppers: The jarred kind works perfectly, just pat them dry so they don't make everything soggy.
- Artichoke hearts: Chop them into smaller pieces so you get a little bit in each forkful, not whole chunks.
- Kalamata olives: Their briny punch is essential, don't swap them for bland canned ones.
- Red onion: Slice it thin and it adds bite without overwhelming the other flavors.
- Fresh basil: Tear it by hand right before tossing, it bruises if you chop it too early.
- Olive oil and red wine vinegar: This simple dressing lets everything else shine, no need to overthink it.
- Oregano and garlic powder: They give that classic Italian vibe without needing fresh garlic or extra prep.
Instructions
- Combine the base:
- Toss the chickpeas, mozzarella, pepperoni, tomatoes, peppers, artichokes, olives, onion, and basil into a large bowl. It should look colorful and a little chaotic, that's the point.
- Whisk the dressing:
- In a small bowl or jar, combine the olive oil, vinegar, oregano, garlic powder, salt, and pepper. Shake or whisk it hard until it looks smooth and emulsified.
- Toss everything together:
- Pour the dressing over the salad and toss gently with your hands or a big spoon. Make sure every ingredient gets coated.
- Taste and adjust:
- Try a bite and see if it needs more salt, pepper, or a splash of vinegar. Trust your instincts here.
- Let it rest:
- If you have time, let it chill in the fridge for 10 to 15 minutes. The flavors marry and everything tastes more cohesive.
Save There was a Sunday afternoon when I made a double batch and ate it straight from the bowl while sitting on my back porch. The sun was warm, the basil smelled like summer, and I realized I didn't need a fancy occasion to enjoy something this good. Sometimes the best meals are the ones you make just for yourself.
Serving Suggestions
This works as a side dish next to grilled chicken or steak, but it also stands alone as a light lunch. I've scooped it onto crackers, stuffed it into pita bread, and even served it over greens when I wanted to feel a little more virtuous. A cold glass of Pinot Grigio on the side makes it feel like a real meal.
Make It Your Own
Swap turkey pepperoni if you want something lighter, or leave out the meat entirely and add cubed provolone instead. I've thrown in marinated mushrooms, sliced salami, and even a handful of arugula when I had it around. The formula is flexible, just keep the balance of creamy, briny, and fresh.
Storage and Leftovers
This keeps in the fridge for up to three days, and honestly, it tastes better on day two. The chickpeas absorb more dressing and everything melds together. Just give it a quick stir before serving because the oil and vinegar might separate a little.
- Store it in an airtight container to keep everything fresh.
- If it seems dry after sitting, drizzle a little more olive oil and toss again.
- Don't freeze this, the mozzarella and tomatoes won't recover well.
Save This salad proved to me that you don't need a long ingredient list or complicated techniques to make something worth repeating. Keep the jars stocked, and you'll always have something good to eat.
Kitchen Guide
- → What makes this salad a good source of protein?
Chickpeas and mozzarella pearls provide a rich protein content that supports a balanced meal.
- → Can I prepare the dressing in advance?
Yes, the olive oil and vinegar dressing can be whisked and stored in the fridge before mixing it with the salad ingredients.
- → Is there a suggested way to enhance the salad’s flavor?
Letting the salad chill for 10–15 minutes before serving helps the flavors meld and intensify.
- → Are there vegetarian alternatives for the meat in this salad?
You can omit the pepperoni or substitute with turkey pepperoni or additional vegetables like marinated mushrooms.
- → What types of olives are best suited for this salad?
Kalamata olives add a distinctive briny richness that complements the other antipasto ingredients well.
- → How can this salad be served for different occasions?
It works well as a light lunch, side dish, or a picnic salad, pairing nicely with crisp white wines like Pinot Grigio.