Antipasto Chickpea Salad (Printable)

A protein-packed blend of chickpeas, mozzarella, pepperoni, and colorful vegetables with a tangy vinaigrette.

# Ingredient List:

→ 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

# 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 olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until emulsified.
03 - Pour the dressing over salad ingredients and toss gently to combine evenly.
04 - Taste the mixture and adjust seasoning as necessary for balance.
05 - Refrigerate the salad for 10 to 15 minutes to allow flavors to meld, if desired.

# Expert Tips:

01 -
  • It's a complete meal hiding inside a salad—protein from chickpeas and cheese, flavor from pepperoni and olives, and you get to feel virtuous about eating vegetables.
  • No cooking required, which means no hot kitchen and no pots to clean on a warm day.
  • It actually tastes better the next day after the vinaigrette has had time to think about what it's doing.
02 -
  • Don't dress the salad more than an hour before eating, or the tomatoes and mozzarella will start to weep and everything becomes less vibrant than it should be.
  • The quality of your olive oil matters more here than anywhere else—poor oil makes the whole thing taste flat and tired.
03 -
  • Pat the mozzarella pearls dry with a clean kitchen towel right before mixing so excess moisture doesn't dilute the dressing.
  • Taste the olives and red peppers before adding them—sometimes jarred versions vary in salt level, so adjust your seasoning accordingly.
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