Antipasto Chickpea Salad

Name: Antipasto Chickpea Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 x 400g/14oz cans chickpeas, drained and rinsed; 150g/5oz salami, sliced or diced; 100g/3.5oz marinated artichoke hearts, drained and roughly chopped; 100g/3.5oz roasted red peppers (capsicum), drained and sliced; 80g/2.8oz pitted Kalamata olives, halved; 80g/2.8oz sun-dried tomatoes, roughly chopped; 80g/2.8oz bocconcini (baby fresh mozzarella) or feta, torn or crumbled; 1/4 red onion, finely sliced; 1/4 cup fresh basil leaves; 3 tbsp extra virgin olive oil; 2 tbsp red wine vinegar; 1 tsp dried oregano; 1/2 tsp sugar; 1/2 tsp salt; 1/4 tsp black pepper; 1 small garlic clove, minced

A quick, no-cook chickpea salad packed with punchy antipasto flavours — olives, sun-dried tomatoes, roasted peppers, artichokes, and salami — tossed in a simple red wine vinegar dressing. Easy to make, mainly just opening jars.

🌍Italian 🥗Gluten-Free 🏷️Antipasto 🏷️Chickpea salad 🏷️No-cook 🏷️Quick and easy Meal salad

🏷️

Total

10 min

Servings

4

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From Recipetin Eats

Ingredients

2 x 400g/14oz cans chickpeas, drained and rinsed
150g/5oz salami, sliced or diced
100g/3.5oz marinated artichoke hearts, drained and roughly chopped
100g/3.5oz roasted red peppers (capsicum), drained and sliced
80g/2.8oz pitted Kalamata olives, halved
80g/2.8oz sun-dried tomatoes, roughly chopped
80g/2.8oz bocconcini (baby fresh mozzarella) or feta, torn or crumbled
1/4 red onion, finely sliced
1/4 cup fresh basil leaves
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1/2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1 small garlic clove, minced

Instructions

1
Drain and rinse the chickpeas, then place in a large bowl.
2
Add the salami, artichoke hearts, roasted red peppers, olives, sun-dried tomatoes, bocconcini, red onion, and basil.
3
In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, sugar, salt, pepper, and minced garlic to make the dressing.
4
Pour the dressing over the salad and toss well to combine.
5
Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to 2 days.