Chickpea Antipasto Salad
Chickpea Antipasto Salad recipe -- the best no cook summer salad recipe to feed a crowd and filled with amazing flavor.
Servings: 5
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
Calories: 547kcal | Carbohydrates: 8g | Protein: 26g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 1967mg | Potassium: 420mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1734IU | Vitamin C: 13mg | Calcium: 265mg | Iron: 2mg
