Antipasto Chickpea Salad Mix (Printable)

Hearty salad with chickpeas, mozzarella, pepperoni, and Italian 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 oz) red onion, finely sliced
09 - 1/4 cup (0.4 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

# Method:

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

# Expert Advice:

01 -
  • It tastes like you raided an Italian deli in the best possible way, but you never had to leave your kitchen.
  • The longer it sits, the better it gets, which means leftovers are actually exciting.
  • You can eat it straight from the bowl standing at the counter and feel completely satisfied.
02 -
  • Drain the mozzarella and artichokes really well, or the dressing will get diluted and lose its punch.
  • If you make this ahead, add the basil right before serving so it stays bright green and fragrant.
03 -
  • Use the best olive oil you have, it's one of only a few ingredients in the dressing and you'll taste the difference.
  • Let the salad come to room temperature before serving if it's been in the fridge, the flavors open up more when it's not ice cold.
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