Chickpea Antipasto Salad
Chickpea Antipasto Salad
Recipe by Fran Allen
Ingredients
16
Serves
4
This is not your average salad, it’s crunchy, spicy, juicy and so delicious! This is a great salad to travel with, loaded with lots of healthy fiber and protein from the chickpeas, healthy fats from the olives and mozzarella and of course the extra zip from the diced pepperoncinis. I love prepping this salad for easy no-fuss lunches or impressing my friends with it at a barbecue.
Quick Meal
Gluten-Free
Lunch
Ingredients
1/4 cup
Extra-Virgin Olive Oil
1/4 cup
Red Wine Vinegar
1/2 tsp
Dried Oregano
1 Tbsp
Dijon Mustard
1 pinch
Crushed Red Pepper Flakes
1 tsp
Sea Salt
1 tsp
Freshly Ground Black Pepper
2 15.5 oz cans
Chickpeas
drained and rinsed
1 cup
Artichoke Hearts
drained and quartered
2
Romaine Hearts
chopped
2 oz
Mozzarella Balls
halved
1/2 cup
Grape Tomatoes
halved
1/4 cup
Black Olives
1/4 cup
Pepperoncini Peppers
sliced
1/4
Red Onion
thinly sliced
1/4 cup
Fresh Parsley
chopped
Instructions
1
In a jar, combine the olive oil, wine vinegar, dried oregano, dijon mustard, red pepper flakes, sea salt and pepper. Blend until smooth and combined. Taste and adjust seasonings to your preference.
2
In a large bowl, layer all of your additional ingredients. Coat with your homemade dressing and toss to ensure everything is evenly coated. Serve and enjoy!
3
Notes: Feel free to include 4 oz of chopped salami to this dish if you like.
More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
