Antipasto Chickpea Salad | CookOS

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 15-minute no-cook Italian chickpea salad built on pantry staples — canned chickpeas, jarred antipasto vegetables, and salami — bound in red wine vinegar dressing. It requires only opening jars and tossing.

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

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Total

10 min

Servings

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

16 Ingredients

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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.

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Tips & Notes

Pro tips

Rinse canned chickpeas under cold water to remove excess sodium and starch — this prevents a gummy texture.
Let the finished salad sit for 10–15 minutes after tossing so flavors meld and chickpeas absorb dressing.
Roughly chop artichokes and roasted peppers to different sizes for texture variation; uniform cuts can feel monotonous.
Add fresh basil immediately before serving — it bruises easily and will darken if mixed in too far ahead.