Vibrant salad with chickpeas, crisp vegetables, salami, mozzarella, and zesty Italian dressing. Gluten-free, ready in 20 minutes.
# Required ingredients:
→ Vegetables & Legumes
01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, quartered
03 - 1 cup cucumber, diced
04 - 1 cup red bell pepper, diced
05 - 1/2 cup yellow bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup pepperoncini, sliced
→ Meats & Cheeses
08 - 3.5 oz salami, cut into small cubes
09 - 1 cup mozzarella pearls or diced fresh mozzarella
10 - 1/4 cup pitted black olives, sliced
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tbsp red wine vinegar
13 - 1 tsp Dijon mustard
14 - 1 garlic clove, minced
15 - 1 tsp dried oregano
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
→ Garnish
18 - 2 tbsp fresh basil, chopped
19 - 2 tbsp fresh parsley, chopped
# How to make it:
01 - In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, pepperoncini, black olives, salami, and mozzarella.
02 - In a separate small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until fully emulsified.
03 - Pour the prepared dressing over the salad mixture and toss thoroughly to ensure all ingredients are evenly coated.
04 - Sprinkle with chopped fresh basil and parsley. Serve immediately or refrigerate for up to 2 hours to enhance flavors.
