Recipe of the Week: Antipasto Chickpea Salad

This fresh and easy recipe courtesy of is the perfect side dish to bring to a BBQ this summer! The best part- no cooking required!


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

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. salami

1/4 c. black olives

1/4 c. sliced pepperoncini peppers

1/4 red onion, thinly sliced

1/4 c. basil, torn


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

Pinch crushed red pepper

Kosher salt

Freshly ground black pepper


  1. In a large bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
  2. Add all salad ingredients to bowl with dressing. Toss until all ingredients are combined and coated in dressing. Season with more salt and pepper if needed.