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–+ servings
Chopped antipasto salad in a bowl with a wooden spoon on the side.
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5 from 1 vote

Chopped Antipasto Salad

This chopped antipasto salad is like your favorite Italian appetizer plate in a bowl. It’s crisp, flavorful, and packed with protein and fiber.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: American
Diet: Low Calorie
Servings: 6 servings
Author: Megan Olson

Ingredients

For the Salad

  • 15 oz Garbanzo Beans drained and rinsed from a can
  • 6 cups Romaine Lettuce chopped
  • 1/3 cup Roasted Red Peppers
  • 1 cup Cherry Tomatoes sliced in half
  • 1 cup English Cucumber diced with skin
  • 1/2 cup Red Onion thinly sliced
  • 1/2 cup Kalamata Olives
  • 1/2 cup Peperoncino sliced from a jar
  • 1/2 cup Artichoke Hearts roughly chopped from a can
  • 4 ounces Salami or soppressata
  • 1/4 cup Fresh Basil Leaves sliced into ribbons
  • 1/3 cup Mozzarella Balls sliced in half
  • 1/4 cup Parmesan Cheese shaved

For the Dressing

  • 1/3 cup Olive Oil or oil of choice
  • 1/4 cup Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Dried Oregano
  • 1 tablespoon Garlic minced
  • 1 tablespoon Lemon Juice
  • Salt and Pepper to taste
US Customary - Metric

Instructions

  • Preheat the oven to 350 F. Line a small baking sheet with parchment paper then add the drained and rinsed chickpeas to the pan in an even layer. Add salt and pepper then bake for 40 minutes. Remove from the oven and cool on the sheet pan 5 minutes before assembling the salad.
  • Add all of the salad ingredients to a large mixing bowl.
  • Then add all the ingredients for the dressing to a medium bowl and whisk together.
  • Add the dressing to the salad, toss to combine and serve!

Notes

  • Pat the marinated ingredients dry before chopping them to avoid adding excess moisture to the salad. 
  • Chop every ingredient in the salad into uniform bite-sized pieces so you get a variety of flavors and textures in every bite.
  • Place the dressed Italian chopped salad in the refrigerator to let it marinate for 30 minutes to an hour before serving. 

Nutrition

Serving: 1serving | Calories: 395kcal | Carbohydrates: 27g | Protein: 15g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 20mg | Sodium: 867mg | Potassium: 560mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4631IU | Vitamin C: 27mg | Calcium: 155mg | Iron: 4mg