Chickpea Antipasto Salad

Name: Chickpea Antipasto Salad
Prep time: 20 min
Yield: 4 servings
Ingredients: Extra-Virgin Olive Oil; Red Wine Vinegar; Dried Oregano; Dijon Mustard; Crushed Red Pepper Flakes; Sea Salt; Freshly Ground Black Pepper; Chickpeas; Artichoke Hearts; Romaine Hearts; Mozzarella Balls; Grape Tomatoes; Black Olives; Pepperoncini Peppers; Red Onion; Fresh Parsley

Recipe by Fran Allen

Ingredients

Serves

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

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

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.

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!

Notes: Feel free to include 4 oz of chopped salami to this dish if you like.

More Recipes by Fran Allen

Chickpea Antipasto Salad