This versatile chickpea salad is a great side dish (hello, potlucks!) but can easily be a full meal on its own!
INGREDIENTS
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
Red pepper flakes
Kosher salt
Freshly ground black pepper
FOR SALAD
2 (15.5-oz) cans chickpeas, rinsed and drained
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. sliced salami, quartered
1/4 c. sliced black olives
1/4 c. sliced pepperoncini peppers
1/4 red onion, thinly sliced
DIRECTIONS
In a large bowl, whisk together oil, vinegar, Italian seasoning, garlic, and mustard. Season to taste with red pepper flakes, salt, and black pepper.
Combine all salad ingredients in bowl and toss until coated in dressing. Season with more salt and pepper if desired.
