Antipasto Chickpea Salad (Printable)

Hearty mix of chickpeas, mozzarella, pepperoni, and antipasto vegetables in a tangy vinaigrette.

# What You 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 sliced or quartered pepperoni

→ 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 (1.7 oz) Kalamata olives, pitted and halved
08 - 1/4 cup (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, combine chickpeas, mozzarella pearls, pepperoni, cherry tomatoes, roasted red peppers, artichoke hearts, olives, red onion, and basil.
02 - Whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper in a small bowl or jar until emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to combine thoroughly.
04 - Taste the salad and adjust seasoning as needed for balance.
05 - Refrigerate for 10 to 15 minutes if desired, allowing flavors to meld before serving.

# Expert Advice:

01 -
  • It comes together in the time it takes to open a few jars and chop a handful of vegetables, no stove required.
  • The chickpeas make it hearty enough to eat as a main dish, but it still feels light and fresh.
  • Every bite has a mix of textures, creamy mozzarella, firm chickpeas, snappy peppers, and those little bursts of tomato.
  • You can make it ahead and it actually tastes better after the flavors have had time to sit together in the fridge.
02 -
  • Drain the mozzarella pearls well and pat them dry with a paper towel, or theyll water down your dressing.
  • If you dress the salad too far in advance, the basil will wilt and turn dark, so add it right before serving if youre making it ahead.
  • Taste the chickpeas after rinsing, if theyre bland, toss them with a pinch of salt and a drizzle of olive oil before adding them to the bowl.
03 -
  • Use a jar with a lid to make the dressing, you can shake it up in seconds and it emulsifies better than whisking by hand.
  • If you want the red onion to be milder, soak the slices in cold water for five minutes, then drain and pat them dry before adding.
  • Toss the salad with your hands instead of a spoon, it coats everything more evenly and you can feel when its mixed just right.
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