Antipasto Chickpea Salad
Rating
Antipasto Chickpea Salad will fill you up ALL day.
Ingredients
- FOR SALAD
- 2 (15.5-oz) cans chickpeas, drained and rinsed
- 1 c. artichoke hearts, drained and quartered
- 2 c. packed baby spinach
- 8 oz. mozzarella balls, quartered
- ½ c. grape tomatoes, halved
- 4 oz. salami
- ¼ c. black olives
- ¼ c. sliced pepperoncini peppers
- ¼ red onion, thinly sliced
- ¼ c. basil, torn
- FOR DRESSING
- ¼ c. extra-virgin olive oil
- ¼ c. red wine vinegar
- ½ tsp. Italian seasoning
- 1 clove garlic, minced
- 1 tbsp. dijon mustard
- Pinch crushed red pepper
- Kosher salt
- Freshly ground black pepper
Instructions
- In a large bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
- Add all salad ingredients to bowl with dressing. Toss until all ingredients are combined and coated in dressing. Season with more salt and pepper if needed.
