Another reason to love weekday lunch.
Tired of packing the same three salads for lunch? Make antipasto marinated chickpeas. Tossed with finely chopped olives, roasted red pepper, mozzarella, and salami in a zingy oil and vinegar dressing, these chickpeas will brighten any weekday.
Antipasto, which translates to “before pasta” in Italian, usually refers to an assortment of cured meats, cheeses, pickles, olives, and other vegetables served together at the beginning of a meal. From this cornucopia of options, I specifically selected salami, fresh mozzarella, olives, and roasted red peppers to go with these chickpeas: partially for the variety of color, flavor, and texture that they bring, but also for each’s ability to hold up in an oil-based vinaigrette for several days. If you’d like try other mix-ins, avoid adding fresh vegetables (they’ll release water overtime which will dilute the dressing) and stick to firm, fresh cheeses and thinly sliced air-dried meats. Whatever you use, make sure you chop it finely: the chickpeas should be the star!
As with any marinated situation, time is a key ingredient here. Give the chickpeas at least 2 hours to sit with the other ingredients in the dressing; overnight is better. When you’re ready to enjoy, free to eat these with cracker, tossed over crisp lettuce, piled on top of toast, or, if you prefer, straight from the container with just a spoon.
Enjoy!
Antipasto Marinated Chickpeas
(Serves 4)
3 tbsp. extra-virgin olive oil
2 tbsp. freshly squeezed lemon juice
1 tbsp. red wine vinegar
1 tsp. kosher salt
¼ tsp. red pepper flakes
1 (15.5-oz.) can chickpeas, drained and rinsed
1 oz. thinly sliced salami, finely chopped
1 oz. fresh mozzarella, cut into ¼” cubes
3 tbsp. chopped roasted red peppers
3 tbsp. chopped assorted pitted olives (such as cerignola and kalamata)
1 tbsp. freshly chopped basil
Crackers, for serving (optional)
Instructions
In a small mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, salt and red pepper flakes.
In a large mixing bowl, combine chickpeas, salami, mozzarella, olives, roasted red peppers, and basil. Add dressing and toss until evenly coated. Cover and refrigerate at least 2 hours and up to 3 days.
Uncover and toss again to incorporate. Serve with crackers, if desired.
Originally posted January 1, 2024.
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