Antipasto Chickpea Salad (Printable Version)

Hearty salad of chickpeas, mozzarella, pepperoni, and Italian veggies with a zesty vinaigrette 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 tablespoons extra-virgin olive oil
11 - 1 1/2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon garlic powder
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper

# Step-by-Step Directions:

01 - In a large mixing bowl, combine chickpeas, mozzarella pearls, pepperoni, cherry tomatoes, roasted red peppers, artichoke hearts, olives, red onion, and basil.
02 - In a small bowl or jar, whisk olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper until thoroughly emulsified.
03 - Pour the dressing over the combined salad ingredients and toss gently to evenly coat.
04 - Taste the mixture and adjust salt and pepper as needed.
05 - Optionally chill the salad for 10 to 15 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • It's ready in twenty minutes but tastes like you spent way more effort than you actually did.
  • The chickpeas give you real staying power without feeling heavy, and the vinaigrette is tangy enough that you'll find yourself eating it straight from the bowl.
  • Everything in here is something you probably already have or can grab without a special trip.
02 -
  • Don't skip rinsing the chickpeas thoroughly or you'll end up with a cloudy, starchy dressing that tastes flat.
  • Make the dressing in a jar so you can seal it and shake it vigorously, which actually emulsifies the oil and vinegar together instead of just mixing them.
03 -
  • Use a mason jar to make your dressing and you can store any extras right in that jar, fully dressed, for up to three days without the salad getting soggy.
  • If your mozzarella pearls are packed in liquid, drain them well and pat them dry with a paper towel, or they'll weep liquid into your salad and make it watery.
Go Back