Pin it I threw this together one Sunday afternoon when I had a jar of artichokes, half a bag of mozzarella pearls, and no plan for lunch. The fridge was full of odds and ends from the weeks antipasto platter, and instead of letting them sit there, I tossed everything into a bowl with a can of chickpeas. What came out was better than I expected, bright and filling, with that salty-tangy punch you want from Italian flavors. Now its my go-to when I need something fast that still feels like I tried.
I brought this to a potluck once, skeptical that anyone would get excited about chickpeas in a salad. By the time I left, the bowl was scraped clean and three people had asked for the recipe. One friend told me she made it the next week for her book club, and another said her kids ate it without complaining, which she considered a small miracle. Its become the dish I make when I want to look like I put in effort but really just raided the pantry.
Ingredients
- Chickpeas: They add protein and a satisfying bite, make sure to rinse them well or theyll taste too salty and tinny.
- Mozzarella pearls: These little balls soak up the dressing and add creamy richness without weighing everything down.
- Pepperoni: Use the good stuff if you can, it adds a smoky, spiced kick that makes the whole salad feel indulgent.
- Cherry tomatoes: Halve them so they release a little juice and mix into the dressing, adding sweetness and acidity.
- Roasted red peppers: The jarred kind works perfectly, just drain them well so they dont make the salad watery.
- Artichoke hearts: Chop them into bite-sized pieces, they bring a briny, tender contrast to the firmer ingredients.
- Kalamata olives: Pitted and halved, they give that deep, salty flavor thats essential to any antipasto spread.
- Red onion: Slice it thin so it adds sharpness without overpowering, and rinse it under cold water if you want to mellow the bite.
- Fresh basil: Tear it by hand right before tossing, it bruises easily and loses its brightness if you chop it too early.
- Olive oil: Use extra-virgin, it makes up half the dressing and youll taste the difference.
- Red wine vinegar: This gives the dressing its tangy backbone, dont skip it or substitute with something sweeter.
- Dried oregano: A little goes a long way, it adds that classic Italian herb flavor without needing fresh herbs.
- Garlic powder: It blends into the dressing smoothly and gives a mellow garlic flavor that fresh garlic can sometimes overpower.
Instructions
- Combine the salad:
- Toss the chickpeas, mozzarella, pepperoni, tomatoes, peppers, artichokes, olives, onion, and basil into a large bowl. Dont worry about being too precise, this is a forgiving salad.
- Make the dressing:
- Whisk together the olive oil, vinegar, oregano, garlic powder, salt, and pepper in a small bowl until it looks smooth and emulsified. You can also shake it up in a jar with a tight lid if thats easier.
- Dress and toss:
- Pour the dressing over the salad and toss gently with your hands or a big spoon until everything is coated. Be gentle with the mozzarella so it doesnt break apart.
- Taste and adjust:
- Give it a taste and add more salt, pepper, or vinegar if it needs it. Sometimes the olives and pepperoni add enough salt on their own.
- Chill and serve:
- Let it sit in the fridge for 10 to 15 minutes if you have time, the flavors meld together and it tastes even better cold. Serve it straight from the bowl or pile it onto a platter.
Pin it One summer evening, I packed this into a container and brought it to the park for a concert. It held up beautifully in the heat, and I ate it straight from the bowl with a plastic fork while sitting on a blanket. My friend next to me kept reaching over for bites, and by the end of the night, wed polished off the whole thing. It felt like the kind of meal that belongs outside, simple and satisfying, with nothing to clean up but a fork and a smile.
Make It Your Own
You can swap the pepperoni for salami, prosciutto, or even grilled chicken if you want something less spicy. For a vegetarian version, just leave out the meat entirely and add more olives or a handful of toasted pine nuts for richness. Ive also stirred in cubed provolone, marinated mushrooms, and even a spoonful of capers when I wanted to lean harder into the antipasto vibe. If you like heat, toss in some sliced pepperoncini or a pinch of red pepper flakes.
Serving Suggestions
This works as a side dish next to grilled chicken or fish, but its hearty enough to eat on its own for lunch. I like to serve it with crusty bread or pita chips for scooping, and it pairs beautifully with a crisp, cold Pinot Grigio or sparkling water with lemon. Its also great for picnics, potlucks, or meal prep, it travels well and tastes even better the next day. If youre feeding a crowd, double the recipe and serve it in a big wooden bowl, it disappears fast.
Storage and Leftovers
Store any leftovers in an airtight container in the fridge for up to three days. The flavors deepen as it sits, though the basil may darken a bit. If the salad seems dry after chilling, drizzle a little more olive oil and vinegar over the top and toss it again before serving. I usually add a few fresh basil leaves right before eating to brighten it back up.
- Let it come to room temperature for about 10 minutes before serving if youve had it in the fridge, the flavors taste fuller that way.
- If youre making it ahead, keep the dressing separate and toss it together right before you eat.
- You can prep all the vegetables and store them in the fridge overnight, then assemble everything in the morning for an easy lunch.
Pin it This salad has a way of making you feel like youre sitting at a little table in Italy, even if youre just standing at your kitchen counter. Its proof that good food doesnt have to be complicated, just honest, flavorful, and made with things you actually want to eat.
Recipe FAQs
- → Can I make this salad vegetarian?
Yes, simply omit the pepperoni or substitute it with turkey pepperoni or additional vegetables for a meat-free version.
- → How should the dressing be prepared?
Whisk together extra-virgin olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until well combined.
- → What vegetables are included in the salad?
Cherry tomatoes, roasted red peppers, marinated artichoke hearts, Kalamata olives, red onion, and fresh basil leaves.
- → Is this salad suitable for a gluten-free diet?
Yes, the main ingredients are gluten-free, but check pepperoni labels for possible cross-contamination if sensitive.
- → Can the salad be prepared ahead of time?
Yes, chilling the salad for 10–15 minutes before serving allows flavors to meld and improves taste.