Vibrant Italian antipasto salad with chickpeas, crisp vegetables, salami, and fresh mozzarella tossed in zesty dressing.
# What You’ll Need:
→ Vegetables & Legumes
01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, quartered
03 - 1 cup cucumber, diced
04 - 1 cup red bell pepper, diced
05 - 1/2 cup yellow bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup pepperoncini, sliced
→ Meats & Cheeses
08 - 3.5 oz salami, cut into small cubes
09 - 1 cup mozzarella pearls or diced fresh mozzarella
10 - 1/4 cup pitted black olives, sliced
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
→ Garnish
18 - 2 tablespoons fresh basil, chopped
19 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - In a large mixing bowl, combine drained chickpeas, quartered cherry tomatoes, diced cucumber, diced red and yellow bell peppers, finely chopped red onion, sliced pepperoncini, sliced black olives, cubed salami, and mozzarella pearls.
02 - In a separate small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until fully emulsified.
03 - Pour the prepared dressing over the salad mixture and toss thoroughly to ensure all ingredients are evenly coated.
04 - Sprinkle chopped fresh basil and parsley over the salad. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
