Antipasto Chickpea Salad
In a large bowl, whisk together oil, vinegar, Italian seasoning, garlic, and mustard. Season to taste with red pepper flakes, salt, and black pepper.
Ingredients :
- 1/4 cup extra-virgin olive oil
- 1/4 cup 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
- For salad
- 2 cans chickpeas, rinsed and drained
- 1 cup artichoke hearts, drained and quartered
- 2 cups packed baby spinach
- 8 oz. mozzarella balls, quartered
- 1/2 cup grape tomatoes, halved
- 4 oz. sliced salami, quartered
- 1/4 cup sliced black olives
- 1/4 cup sliced pepperoncini peppers
- 1/4 red onion, thinly sliced
Directions :
- 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.
