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Flavorful Chickpea Antipasto Salad is one of those delicious, hearty salads that is filled with cured meats, cheese, and even has a few fresh vegetables.
Serve this cold salad recipe at any barbecue this summer or for your holiday get-togethers. You might find that this is one of the dishes that will not have any leftovers to take home.
One of the things I love about this recipe is that I don’t have to make anything to create this salad. Just chop, dump, mix, and the whole salad is ready to rest in the fridge until you are ready to serve it.
Why you’ll love this family favorite recipe!
This is a salad recipe that will never disappoint. Between all the different flavors created with the homemade dressing, and the mixture of different meats and vegetables.
Plus, since I don’t have to use the oven at all, it makes this salad recipe my go-to recipe to make during the summertime.
Ingredients for Chickpea Antipasto Salad
Antipasto Dressing:
- Oil: I will just use the extra-virgin olive oil I have on hand
- Vinegar: Using red wine vinegar adds a little extra sweetness to create the best sweet and savory dressing
- Mustard: For the best results, I like to use Dijon mustard, but yellow mustard can work in a pinch
- Seasoning: Keep it simple by using Italian seasoning, minced garlic, kosher salt, and ground black pepper
- Juice: Grab a jar of pepperoncini from the grocery store so you can use the pepperoncini juice
- Optional: Add a pinch of red pepper flakes to add a little heat to this cold salad recipe
Salad:
- Chickpeas: Use canned chickpeas that have been rinsed and drained
- Artichoke: I like to use the canned artichoke hearts, draining them and then chopping them into bite-sized pieces
- Greens: For the best flavor, use fresh baby spinach that has been washed and chopped
- Cheese: Fresh mozzarella cut into small cubes is the best option for this salad recipe
- Vegetable: Use grape tomatoes that have been rinsed and halved
- Meat: To get the perfect antipasto salad, you will need a combination of chopped deli salami, sliced deli ham, and sliced deli pepperoni
- Olives: Get your favorite brand of black olives and cut them into slices
- Peppers: Use the same jar of pepperoncini peppers for additional flavor in this delicious salad recipe
How to make Chickpea Antipasto Pasta Salad
Make the Dressing:
- In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, pepperoncini juice
and minced garlic. - Season with salt, black pepper, and a pinch of red pepper flakes, if using.
Assemble the Salad:
- Add the chickpeas, artichokes, spinach, mozzarella, tomatoes, salami, olives, and pepperoncini to the bowl with the dressing.
- Toss everything together until well-coated.
Taste and Adjust:
- Season the meat mixture with additional salt and pepper, if needed.
- Serve immediately or refrigerate until ready to serve.
Chickpea Antipasto Salad
Equipment
- Whisk
Ingredients
Dressing:
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon Italian seasoning
- 1 tsp pepperoncini juice
- 1 clove garlic, minced
- Salt and black pepper, to taste
- Optional: Pinch of red pepper flakes
Salad:
- 2 cans, 15.5 oz each chickpeas, rinsed and drained
- 1 cup artichoke hearts, drained and chopped
- 2 cups baby spinach, chopped
- 8 oz mozzarella, cut into small cubes
- 1 cup grape tomatoes, halved
- 4 oz deli salami, chopped
- 4 oz deli ham, sliced
- 4 oz deli pepperoni, sliced
- ¼ cup black olives, sliced
- ¼ cup sliced pepperoncini peppers
Instructions
Make the Dressing:
- In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, pepperoncini juice
- and minced garlic.
- Season with salt, black pepper, and a pinch of red pepper flakes, if using.
Assemble the Salad:
- Add the chickpeas, artichokes, spinach, mozzarella, tomatoes, salami, olives, and pepperoncini to the bowl with the dressing.
- Toss everything together until well-coated.
Taste and Adjust:
- Season the meat mixture with additional salt and pepper, if needed.
- Serve immediately or refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to store leftover antipasto salad:
Fridge: Once everything is mixed together, pour it into a large airtight container and store it in the fridge for up to 4 days for the best texture.
Tips and tricks for making delicious chickpea salad:
More salad ingredient options:
- Green peppers
- Red pepper
- Bacon bits — great if you don’t have time to make crisp bacon
- Chopped red onions or green onions
Cheese options for pasta salad:
Fresh mozzarella cheese is the best texture and flavor for this chickpea antipasto salad. Still, you could try using chopped pepper jack or Monterey cheese for a similar flavor to the mozzarella cheese.
More side dish recipes to make:
Quick links for making dinner easy:
- Family meal plans
- Tools for the kitchen and more
- The best cookbook for family dinner recipes
- FREE budget meal plan
- Cooking videos to watch
If you give these recipes a try, make sure to tag us on Instagram @julia.pacheco.cooking and let us know how much you liked the recipes!
