This Chickpea Antipasto Salad tossed in a homemade Italian vinaigrette is a great high protein fridge staple to snack on throughout the week. I sometimes make it as a side dish for a party or gathering. The longer is sits the more all the delicious flavors marinate. Hereโs how to make it:
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Ingredients:
– (2) 15.5 ounce cans of chickpeas, drained and rinsed.
– 1 cup cherry tomatoes, sliced.
– 1 cup, cucumber, cubed.
– 1 cup salami, cubed.
– 1 cup fresh mozzarella pearls.
– 1 cup diced ham.
– 1/2 cup pepperoncini, roughly chopped.
– 3/4 cup black olives, sliced.
– 1/2 cup red onion, sliced.
– 1/2 cup roasted red peppers, chopped.
– handful of fresh basil, roughly chopped.
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Add all salad ingredients to a bowl. Prepare dressing as noted below. Pour over salad and toss well to combine. Makes 8-10 servings.
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Italian Dressing ingredients
– 1/2 cup extra virgin olive oil.
– Juice of one lemon.
– 2 tablespoons red wine vinegar.
– 1 teaspoon minced garlic.
– 1 tablespoon grated Parmesan cheese.
– 1/2 teaspoon dried oregano.
– 1/2 teaspoon red pepper flakes.
– 1/2 teaspoon salt.
– 1/4 teaspoon ground black pepper.
Add all ingredients to a small mason jar. Close tightly and shake well.
