Chickpea Antipasto Salad

Name: Chickpea Antipasto Salad
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; 1 cup Artichoke Hearts; 2 null Romaine Hearts; 2 oz Mozzarella Balls; 1/2 cup Grape Tomatoes; 1/4 cup Black Olives; 1/4 cup Pepperoncini Peppers; 1/4 null Red Onion; 1/4 cup Fresh Parsley

Recipe by Fran Allen

Ingredients

Cook Time

Prep Time

20m

Ingredients

Serves 04

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.

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.

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