Hearty salad featuring chickpeas, mozzarella, pepperoni, and antipasto vegetables in a zesty Italian dressing.
# What Goes In:
→ Beans and Cheese
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup mozzarella pearls, drained
→ Meats
03 - 3 oz pepperoni, sliced or quartered
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup roasted red peppers, sliced
06 - 1/2 cup marinated artichoke hearts, chopped
07 - 1/3 cup Kalamata olives, pitted and halved
08 - 1/4 cup red onion, finely sliced
09 - 1/4 cup fresh basil leaves, torn
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 1 1/2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1/2 tsp garlic powder
14 - 1/4 tsp salt
15 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - In a large bowl, combine chickpeas, mozzarella pearls, pepperoni, cherry tomatoes, roasted red peppers, artichoke hearts, olives, red onion, and basil.
02 - In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper until well emulsified.
03 - Pour dressing over salad ingredients and toss gently to combine.
04 - Taste and adjust seasoning if needed.
05 - Chill for 10 to 15 minutes if desired to allow flavors to meld.
