Chickpea Antipasto Salad
Recipe by Fran Allen
Ingredients
16
Serves
4
This is not your average salad, it’s crunchy, spicy, juicy and so delicious! This is a great salad to travel with, loaded with lots of healthy fiber and protein from the chickpeas, healthy fats from the olives and mozzarella and of course the extra zip from the diced pepperoncinis. I love prepping this salad for easy no-fuss lunches or impressing my friends with it at a barbecue.
Quick Meal
Gluten-Free
Lunch
Ingredients
1/4cup
Extra-Virgin Olive Oil
1/4cup
Red Wine Vinegar
1/2tsp
Dried Oregano
1Tbsp
Dijon Mustard
1pinch
Crushed Red Pepper Flakes
1tsp
Sea Salt
1tsp
Freshly Ground Black Pepper
215.5 oz cans
Chickpeas
1cup
Artichoke Hearts
2
Romaine Hearts
2oz
Mozzarella Balls
1/2 cup
Grape Tomatoes
1/4cup
Black Olives
1/4cup
Pepperoncini Peppers
1/4
Red Onion
1/4cup
Fresh Parsley
Instructions
1
In a jar, combine the olive oil, wine vinegar, dried oregano, dijon mustard, red pepper flakes, sea salt and pepper. Blend until smooth and combined. Taste and adjust seasonings to your preference.
2
In a large bowl, layer all of your additional ingredients. Coat with your homemade dressing and toss to ensure everything is evenly coated. Serve and enjoy!
3
Notes: Feel free to include 4 oz of chopped salami to this dish if you like.
More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
