Hearty chickpeas, creamy mozzarella, pepperoni, and fresh veggies in a bright Italian dressing.
# Ingredient List:
→ Beans and Cheese
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup (5.3 oz) mozzarella pearls, drained
→ Meats
03 - 3 oz pepperoni, sliced or quartered
→ Vegetables
04 - 1 cup (5.3 oz) cherry tomatoes, halved
05 - 1/2 cup (2.8 oz) roasted red peppers, sliced
06 - 1/2 cup (2.1 oz) marinated artichoke hearts, chopped
07 - 1/3 cup (1.8 oz) Kalamata olives, pitted and halved
08 - 1/4 cup (1.1 oz) red onion, thinly sliced
09 - 1/4 cup (0.35 oz) fresh basil leaves, torn
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 1 1/2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1/2 tsp garlic powder
14 - 1/4 tsp salt
15 - 1/4 tsp freshly ground black pepper
# How to Make:
01 - In a large bowl, combine chickpeas, mozzarella pearls, pepperoni, cherry tomatoes, roasted red peppers, artichoke hearts, olives, red onion, and basil.
02 - Whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper in a small bowl or jar until well emulsified.
03 - Pour dressing over salad ingredients and toss gently to evenly coat.
04 - Taste salad and adjust seasoning as needed.
05 - Chill salad for 10 to 15 minutes before serving, allowing flavors to meld, if desired.
