Antipasto Chickpea Salad (Printable Version)

Hearty chickpeas with mozzarella, pepperoni, and classic antipasto veggies in a tangy vinaigrette.

# What You'll 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 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

# How-To Steps:

01 - In a large bowl, mix chickpeas, mozzarella pearls, pepperoni, cherry tomatoes, roasted red peppers, artichoke hearts, Kalamata olives, red onion, and basil until evenly distributed.
02 - In a small bowl or jar, whisk olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until fully emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to coat all components thoroughly.
04 - Taste the salad and adjust seasoning with additional salt or pepper if necessary.
05 - Optionally refrigerate the salad for 10 to 15 minutes to allow flavors to meld before serving.

# Tips for Success:

01 -
  • Everything comes together in one bowl with no cooking, no heat, and no stress.
  • The chickpeas make it filling enough to be lunch, but light enough to serve before dinner without guilt.
  • It actually tastes better after sitting for a bit, so you can make it ahead and let the flavors do the work.
02 -
  • Don't skip draining the mozzarella and chickpeas well, extra moisture will dilute the dressing and make everything bland.
  • If the salad tastes flat after mixing, it probably needs more vinegar or salt, not more oil.
03 -
  • Toast the chickpeas lightly in a dry skillet for a few minutes before adding them, it gives them a nutty flavor and firmer texture.
  • Use a mix of green and black olives if you want more complexity, or add a spoonful of their brine to the dressing for extra depth.
Go Back