Antipasto Chickpea Salad (Printable)

Hearty combination of chickpeas, mozzarella, pepperoni, and classic antipasto vegetables with tangy dressing.

# What You Need:

→ Beans and Cheese

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup mozzarella pearls, drained

→ Meats

03 - 3 oz pepperoni, sliced or quartered

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup roasted red peppers, sliced
06 - 1/2 cup marinated artichoke hearts, chopped
07 - 1/3 cup Kalamata olives, pitted and halved
08 - 1/4 cup red onion, finely sliced
09 - 1/4 cup fresh basil leaves, torn

→ Dressing

10 - 3 tbsp extra-virgin olive oil
11 - 1 1/2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1/2 tsp garlic powder
14 - 1/4 tsp salt
15 - 1/4 tsp freshly ground black pepper

# Directions:

01 - In a large bowl, combine chickpeas, mozzarella pearls, pepperoni, cherry tomatoes, roasted red peppers, artichoke hearts, olives, red onion, and basil.
02 - In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper until well emulsified.
03 - Pour the dressing over the salad and toss gently to combine all ingredients.
04 - Taste and adjust seasoning as needed to achieve desired flavor balance.
05 - Refrigerate the salad for 10 to 15 minutes if desired to allow flavors to meld before serving.

# Expert Advice:

01 -
  • It comes together in 20 minutes with zero cooking, making it perfect for when you want something substantial but your kitchen stays cool.
  • The pepperoni and mozzarella transform a vegetable salad into something genuinely satisfying that works for lunch or a starter.
  • It gets better as it sits, so you can make it hours ahead and just pull it from the fridge when you need it.
02 -
  • Draining everything properly is the difference between a crisp salad and a soggy puddle—this step genuinely matters even though it's unglamorous.
  • If you make this more than a couple hours ahead, save the fresh basil and add it right before serving so it doesn't turn dark and bitter.
  • The salad will keep in the fridge for up to two days, and honestly the flavors get even better on day two as everything continues to meld.
03 -
  • Buy whole pepperoni and slice it yourself if you can—it stays crispier and tastes fresher than pre-sliced pepperoni that's been sitting in plastic.
  • If your tomatoes are watery, cut them in half and gently squeeze out some of the seeds before adding them to the salad so they don't dilute your dressing.
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