Antipasto Chickpea Salad (Print Version)

A hearty blend of chickpeas, mozzarella, pepperoni, and antipasto vegetables in a zesty vinaigrette.

# Components:

→ 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 pepperoni, sliced or quartered

→ 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 (1.8 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

# Directions:

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

# Expert Advice:

01 -
  • It comes together in twenty minutes with zero cooking, perfect for those days when turning on the stove feels like too much.
  • The chickpeas deliver real staying power—this salad keeps you full without feeling heavy.
  • Every bite has texture and flavor because you're not fighting any single ingredient to be heard.
02 -
  • Don't dress this salad more than a few hours ahead—the chickpeas will absorb the vinegar and turn the whole thing mushy if you're not paying attention.
  • Mozzarella pearls are soft and will shred or break if you're too aggressive with tossing; slow and gentle is the move here.
03 -
  • Buy your mozzarella from the deli counter if you can and drain it thoroughly just before using—the difference in texture is real.
  • If you're making this for company, assemble it right before serving and tell people the secret ingredient is proper tossing and a moment of rest.
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