Recipe of the Week: Antipasto Chickpea Salad

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

FOR SALAD

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

FOR DRESSING

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

DIRECTIONS

  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.