Antipasto Chickpea Salad (View Print Version)

Hearty chickpeas, mozzarella, pepperoni, and veggies in a bright Italian vinaigrette dressing.

# 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

# Method:

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

# Expert Advice:

01 -
  • It comes together in twenty minutes with zero cooking, which means you can make it while wearing whatever you want.
  • The combination of creamy mozzarella, salty pepperoni, and briny olives tastes far more indulgent than the effort required.
  • It actually gets better as it sits, so you can make it hours ahead and let the flavors meld while you do other things.
02 -
  • Drain your mozzarella pearls thoroughly, or the accumulated liquid will turn your beautiful salad into something sad and watery within an hour.
  • Tear the basil by hand instead of cutting it—bruised basil darkens and tastes faintly of metal, while torn basil stays bright and aromatic.
  • Don't dress this more than a few hours ahead if you're serving it at a picnic or gathering; it stays best when the ingredients maintain their individual textures.
03 -
  • If you want to add more protein or variety, cubed salami, sliced provolone, or marinated mushrooms all blend seamlessly into this salad.
  • Make a double batch of dressing and use it throughout the week on grain bowls, roasted vegetables, or even as a marinade for chicken—it's that versatile and delicious.
Return