Vibrant salad with chickpeas, crisp vegetables, salami, and mozzarella in zesty Italian dressing. Easy, gluten-free, ready in 20 minutes.
# What You Need:
→ 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 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
→ Garnish
18 - 2 tablespoons fresh basil, chopped
19 - 2 tablespoons fresh parsley, chopped
# How To Make It:
01 - In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red and yellow bell pepper, red onion, pepperoncini, black olives, salami, and mozzarella.
02 - In a separate small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until well combined.
03 - Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
04 - Sprinkle with chopped basil and parsley.
05 - Serve immediately, or refrigerate for up to 2 hours for enhanced flavor development.
