Antipasto Chickpea Salad

Servings: 10 (1 cup per serving)

Source: Adapted from Lena Abraham from Delish Test Kitchen by Extension Master Food Volunteers

A flavorful side dish with beneficial chickpeas that can easily become a meal in itself. Adding Dijon mustard to the red wine vinaigrette gives a creamy taste and consistency, adding a welcome punch. If making as a meal, add spinach when ready to eat to decrease wilting.

INGREDIENTS

Dressing

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1/2 teaspoon Italian seasoning

1 clove garlic, minced

1 tablespoon Dijon mustard

Red pepper flakes (to taste)

1/4 teaspoon Kosher salt

Fresh ground black pepper

Salad

2 (15 ounce) cans chickpeas, drained and rinsed

1 cup artichoke hearts, drained, rinsed, and quartered

4 cups packed baby spinach

8 ounces fresh mozzarella pearl balls

1/2 cup grape tomatoes, halved

4 ounces salami, quartered

1/4 cup sliced black olives

1/4 cup sliced pepperoncini peppers

1/4 red onion, thinly sliced

DIRECTIONS

1. In a large bowl, whisk oil, vinegar, Italian seasoning, garlic, and mustard together.

2. Season to taste with red pepper flakes, salt, and pepper.

3. Combine all salad ingredients in a bowl, mixing well to coat with dressing.

4. Add additional salt and pepper to taste.

5. Refrigerate any leftovers in an airtight container within 2 hours.

Nutrients Per Serving:

290 Calories │ 16g Fat (4.5g Saturated) │ 23g Carbohydrates │ 0g Added Sugar │ 13g Protein │ 700mg Sodium │ 7g Fiber

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