Chickpea Antipasto Salad
This easy Chickpea Antipasto Salad is a bold, flavor-packed dish ideal for potlucks or picnics. It's hearty enough to enjoy on its own when you need a quick, fuss-free meal.
Servings: 4 - 6
Calories: 563kcal
Ingredients
- 15.5 ounces chickpeas rinsed and drained
- 14 ounces quartered artichoke hearts drained
- ½ cup chopped turkey pepperoni
- ½ cup cubed salami
- ½ cup halved Kalamata olives
- ½ cup halved Castelvetrano olives
- ½ cup chopped sun-dried tomatoes oil-packed
- ½ cup Parmesan cheese shards
- ¼ cup basil leaves
- 2 tablespoons Italian salad dressing plus more as needed
- ¼ teaspoon black pepper
- 2 pinches coarse sea salt
Instructions
- In a large mixing bowl, combine the chickpeas, artichoke hearts, pepperoni, salami, olives, sun-dried tomatoes, and Parmesan cheese. Toss together.
- Add the dressing and toss to combine. Season to taste with the salt and pepper. Top with fresh basil right before serving.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Make-ahead: Combine the ingredients and the dressing and store in the fridge. Garnish with basil right before serving.
Nutrition
Calories: 563kcal | Carbohydrates: 42g | Protein: 29g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 2280mg | Potassium: 759mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1526IU | Vitamin C: 37mg | Calcium: 259mg | Iron: 6mg