Crunchy Antipasto Chopped Salad (Printer View)

Vibrant Italian-inspired salad with chickpeas, fresh vegetables, salami, mozzarella, and zesty Italian dressing. Quick and satisfying.

# Components:

→ 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

# Method:

01 - In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, pepperoncini, black olives, salami, and mozzarella.
02 - In a separate small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until well combined.
03 - Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
04 - Sprinkle with chopped basil and parsley. Serve immediately, or refrigerate for up to 2 hours for enhanced flavor.

# Expert Advice:

01 -
  • Everything stays crisp and fresh, even after an hour in the fridge, so it's perfect for prepping ahead.
  • It feels indulgent with all the salami and cheese, but you're still getting a ton of vegetables and protein.
  • The dressing is so good you'll want to make extra and keep it in a jar for the week.
  • It's one of those rare dishes that works as a side, a starter, or a full lunch on its own.
02 -
  • Don't skip draining and rinsing the chickpeas, the canned liquid makes the dressing taste metallic and dull.
  • Chop everything roughly the same size so each bite has a balanced mix, not just a mouthful of one ingredient.
  • If you're making this ahead, add the fresh herbs right before serving so they don't wilt and turn dark.
03 -
  • Let the garlic sit in the vinegar for a minute before whisking in the oil, it takes the raw edge off and makes the dressing smoother.
  • If you want extra crunch, toss in some toasted pine nuts or slivered almonds right before serving.
  • Use a mix of green and black olives if you have them, it adds more complexity and looks even better.
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