Name: Antipasto Chickpea Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 servings
Ingredients: 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; Red pepper flakes; Kosher salt; Freshly ground black pepper; 2 (15.5-oz) cans chickpeas, rinsed and drained; 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. sliced salami, quartered; 1/4 c. sliced black olives; 1/4 c. sliced pepperoncini peppers; 1/4 red onion, thinly sliced

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Salads/Dressings

In a large bowl, whisk together oil, vinegar, Italian seasoning, garlic, and mustard. Season to taste with red pepper flakes, salt, and black pepper.

Combine all salad ingredients in bowl and toss until coated in dressing. Season with more salt and pepper if desired.

2 (15.5-oz) cans chickpeas, rinsed and drained

1 c. artichoke hearts, drained and quartered

Antipasto Chickpea Salad

配料

步骤

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准备好开始烹饪了吗？