Antipasto Chickpea Salad (Printable)

Vibrant salad with chickpeas, mozzarella, pepperoni, and veggies in a tangy Italian vinaigrette.

# What You 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

# Directions:

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 - Whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper in a small bowl or jar until fully emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to coat all components evenly.
04 - Sample the salad and adjust seasoning as needed to enhance flavor balance.
05 - Refrigerate the salad for 10 to 15 minutes if desired, to allow flavors to meld and develop.

# Expert Advice:

01 -
  • It's ready in 20 minutes flat, which means you can make it while someone's setting the table instead of being stuck in the kitchen.
  • The chickpeas add real staying power, so you'll actually feel satisfied instead of hungry again in two hours.
  • Every bite tastes different because there's so much texture and flavor happening—creamy mozzarella, salty olives, tangy peppers, peppery pepperoni.
02 -
  • Don't dress this salad more than a few hours ahead or the tomatoes will turn mushy and weep everywhere—the chickpeas can handle it, but everything else gets waterlogged.
  • If you're serving it for a crowd, keep the dressing separate until the last minute and let people dress their own portions so it stays fresh.
03 -
  • Drain the mozzarella pearls and the artichokes thoroughly before adding them—extra liquid is the enemy of a good salad.
  • Taste the olives before you add them; some brands are much saltier than others, so season accordingly.
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