Recipe of the Week: Antipasto Chickpea Salad
This fresh and easy recipe courtesy of Delish.com is the perfect side dish to bring to a BBQ this summer! The best part- no cooking required!
2 (15.5-oz) cans chickpeas, drained and rinsed
1 c. artichoke hearts, drained and quartered
2 c. packed baby spinach
8 oz. mozzarella balls, quartered
1/2 c. grape tomatoes, halved
4 oz. salami
1/4 c. black olives
1/4 c. sliced pepperoncini peppers
1/4 red onion, thinly sliced
1/4 c. basil, torn
1/4 c. extra-virgin olive oil
1/4 c. red wine vinegar
1/2 tsp. Italian seasoning
1 clove garlic, minced
1 tbsp. dijon mustard
Pinch crushed red pepper
Freshly ground black pepper
- In a large bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
- Add all salad ingredients to bowl with dressing. Toss until all ingredients are combined and coated in dressing. Season with more salt and pepper if needed.