Antipasto Chickpea Salad (Printable)

Hearty antipasto salad with chickpeas, mozzarella, pepperoni, and tangy Italian vinaigrette.

# What You’ll Use:

→ 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 - ½ cup roasted red peppers, sliced
06 - ½ cup marinated artichoke hearts, chopped
07 - ⅓ cup Kalamata olives, pitted and halved
08 - ¼ cup red onion, finely sliced
09 - ¼ cup fresh basil leaves, torn

→ Dressing

10 - 3 tbsp extra-virgin olive oil
11 - 1½ tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - ½ tsp garlic powder
14 - ¼ tsp salt
15 - ¼ tsp freshly ground black pepper

# How-To:

01 - In a large mixing bowl, combine chickpeas, mozzarella pearls, pepperoni, cherry tomatoes, roasted red peppers, artichoke hearts, olives, red onion, and basil leaves.
02 - In a small bowl or jar, whisk together olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until emulsified.
03 - Pour the dressing over the combined ingredients and toss gently to ensure even coating.
04 - Taste the salad and adjust seasoning with additional salt or pepper as desired.
05 - Refrigerate the salad for 10 to 15 minutes to allow flavors to meld, then serve.

# Expert Advice:

01 -
  • It comes together in under twenty minutes with no cooking required, perfect for days when the kitchen feels too warm or time is short.
  • Every bite delivers that satisfying contrast of creamy, briny, tangy, and rich flavors you expect from a great antipasto spread.
  • It holds up beautifully in the fridge, so you can make it ahead for picnics, potlucks, or easy weekday lunches.
02 -
  • Drain the mozzarella and artichokes thoroughly, or the salad will swim in liquid and taste diluted instead of bright.
  • Tearing the basil by hand instead of chopping it prevents bruising and keeps the leaves from turning dark too quickly.
  • Tasting the dressing before adding it lets you tweak the balance, because every bottle of vinegar and olive oil behaves a little differently.
03 -
  • Use the oil from the marinated artichokes in place of some olive oil for an extra layer of flavor that costs you nothing.
  • If your red onion tastes too sharp, soak the slices in cold water for five minutes before adding them to mellow the bite.
  • Double the dressing recipe and keep the extra in the fridge for quick salads throughout the week.
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