Save to Pinterest I threw this together one Sunday afternoon when I had a jar of leftover artichokes and no plan for lunch. The fridge was full of odds and ends from an antipasto platter the night before, and I figured chickpeas would stretch it into something filling. What started as scraps turned into something I now make on purpose, especially when it's too hot to turn on the stove.
I brought this to a potluck once and someone asked if I catered it. I didnt have the heart to tell them it took less time than picking up takeout. My neighbor still asks for the recipe every few months, even though I know shes written it down twice already.
Ingredients
- Chickpeas: The backbone of the whole thing, they soak up the dressing without falling apart and give you something hearty to chew on.
- Mozzarella pearls: These little guys add creaminess and mild flavor that balances the sharper bites, plus they look pretty mixed in with everything else.
- Pepperoni: I slice mine thin or quarter the rounds so you get a little hit of spice in every forkful without it taking over.
- Cherry tomatoes: Halve them so they release some juice into the salad, it makes the whole bowl taste fresher.
- Roasted red peppers: I use the jarred kind and just blot them dry so they dont water down the dressing.
- Artichoke hearts: Chop them smaller than you think, they hide in the salad and surprise you with flavor.
- Kalamata olives: Pitted and halved, they bring that briny punch that reminds you this is supposed to taste Italian.
- Red onion: Slice it as thin as you can, it mellows out in the dressing and adds a little sharpness without overwhelming.
- Fresh basil: Tear it by hand right before you toss everything, it bruises less and smells better that way.
- Extra-virgin olive oil: Use something youd actually dip bread in, it makes a difference when theres no heat to hide behind.
- Red wine vinegar: This gives the dressing its tang, dont swap it for balsamic or itll taste too sweet.
- Dried oregano: A little goes a long way, it ties all the Italian flavors together without tasting like pizza.
- Garlic powder: I prefer this over fresh garlic here because it distributes evenly and doesnt bite too hard.
- Salt and black pepper: Season to taste, but remember the olives and pepperoni are already salty.
Instructions
- Gather and combine:
- Toss the chickpeas, mozzarella, pepperoni, tomatoes, peppers, artichokes, olives, onion, and basil into a big bowl. It should look crowded and colorful, like a tiny Italian market in there.
- Make the dressing:
- Whisk the olive oil, vinegar, oregano, garlic powder, salt, and pepper in a small bowl until it looks smooth and slightly thickened. If you have a jar with a lid, shake it instead, its faster and more fun.
- Dress and toss:
- Pour the dressing over everything and toss gently with your hands or a big spoon, making sure every ingredient gets coated. Youll see the colors brighten up as the oil hits them.
- Taste and tweak:
- Grab a spoonful and see what it needs, maybe more salt, maybe a splash more vinegar if it tastes flat.
- Rest before serving:
- Let it sit in the fridge for 10 to 15 minutes if you can wait, the flavors settle in and it tastes more like itself. If you cant wait, it still tastes good right away.
Save to Pinterest My kids started asking for this instead of pasta salad at barbecues. I think its because they can pick out what they dont like without ruining the whole bowl, but I tell myself its because they have sophisticated palates now.
How to Store and Serve
This keeps well in the fridge for up to two days, though the basil will darken and the tomatoes might get a little soft. I usually pack it in a jar for lunch the next day and eat it cold straight from the container. If youre bringing it somewhere, keep the dressing separate until the last minute so nothing gets soggy.
Ways to Switch It Up
Ive used turkey pepperoni when I wanted it lighter, and Ive left out the meat entirely when my vegetarian sister comes over. Sometimes I add cubed salami or provolone, or throw in marinated mushrooms if I have them. It all works as long as you keep the dressing the same.
What to Serve It With
This stands alone as lunch, but it also works next to grilled chicken or as part of a bigger spread. I like it with crusty bread on the side, or paired with a cold Pinot Grigio if Im pretending to be fancy.
- Serve it on a bed of arugula for extra greens without much effort
- Scoop it onto crackers or crostini for an easy appetizer
- Double the batch if youre feeding more than four people, it disappears faster than you expect
Save to Pinterest This is the kind of recipe that makes you look like you tried harder than you did. Keep the ingredients stocked and youll always have something good to pull together when you need it.
Recipe FAQs
- → Can I make this salad vegetarian?
Yes, simply omit the pepperoni or substitute with a vegetarian alternative such as marinated mushrooms or additional vegetables.
- → What type of cheese is used in this salad?
Mozzarella pearls add a creamy, mild touch that complements the other vibrant ingredients perfectly.
- → Is any cooking required?
No cooking is needed; this salad is assembled fresh and dressed with a tangy vinaigrette for immediate enjoyment.
- → Can I prepare this salad ahead of time?
Yes, chilling for 10–15 minutes before serving helps the flavors meld beautifully, but avoid storing for too long to maintain texture.
- → What wine pairs well with this salad?
Crisp white wines like Pinot Grigio complement the tangy and savory notes of this antipasto blend.