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Italian Antipasti Salad with Prosciutto and Chickpeas Recipe

Name: Italian Antipasti Salad with Prosciutto and Chickpeas
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 (15 oz) cans garbanzo beans (chickpeas), drained and rinsed; 3 cloves garlic, minced; 1/4 cup extra virgin olive oil; 3 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon honey; 1/2 teaspoon dried oregano; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon crushed red pepper; 1/4 teaspoon black pepper; 1 shallot, thinly sliced; 2 sticks celery, thinly sliced; 1/4 cup Italian (flat leaf) parsley, minced; 4 sun-dried tomatoes, oil-packed, minced; 1 pint grape tomatoes, halved; 1 yellow bell pepper, small diced; 8 oz mozzarella cheese, medium diced; 6 slices prosciutto, cut into thirds and rolled; 2 (6 oz) jars artichoke hearts, marinated, drained; 1/2 cup Kalamata olives, pitted; 2 (5 oz) packages spring mix (mixed greens)

Stashcook

This is a yummy salad with lots of colors and flavors. It has chickpeas, cheese, tomatoes, and special Italian ham called prosciutto. You mix it all with a tasty dressing and eat it on top of green leaves.

Ingredients

2 (15 oz) cans garbanzo beans (chickpeas), drained and rinsed

3 cloves garlic, minced

1/4 cup extra virgin olive oil

3 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

1/2 teaspoon dried oregano

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

1/4 teaspoon black pepper

1 shallot, thinly sliced

2 sticks celery, thinly sliced

1/4 cup Italian (flat leaf) parsley, minced

4 sun-dried tomatoes, oil-packed, minced

1 pint grape tomatoes, halved

1 yellow bell pepper, small diced

8 oz mozzarella cheese, medium diced

6 slices prosciutto, cut into thirds and rolled

2 (6 oz) jars artichoke hearts, marinated, drained

1/2 cup Kalamata olives, pitted

2 (5 oz) packages spring mix (mixed greens)

Method

In a small bowl, whisk together the minced garlic, olive oil, white wine vinegar, Dijon mustard, honey, dried oregano, onion powder, salt, crushed red pepper, and black pepper to create the dressing.

In a medium bowl, combine the sliced shallot, sliced celery, minced parsley, and minced sun-dried tomatoes.

Add the drained chickpeas to the bowl with the shallot mixture and pour half of the dressing over it. Stir to combine and set aside to marinate.

Arrange the halved grape tomatoes, diced yellow bell pepper, diced mozzarella cheese, rolled prosciutto slices, drained artichoke hearts, and pitted Kalamata olives on a large serving platter or individual plates.

Divide the mixed greens between the plates or bowls.

Place a scoop of the marinated chickpea mixture in the center of the greens.

Surround the chickpeas with the arranged tomatoes, bell pepper, mozzarella, prosciutto, artichokes, and olives.

Drizzle with the remaining dressing before serving.