Antipasto Chickpea Salad
 
 
Antipasto Chickpea Salad will fill you up ALL day.
Author:
Recipe type: Appetizer
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
  1. In a large bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
  2. 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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/06/24/antipasto-chickpea-salad/