Antipasti Chickpea Salad

Everyone needs a few good back-pocket recipes to resort to when they just need something quick and easy to throw together for weekday lunches. From my recent discussions with friends, family, and clients I’ve realized what people are looking are meals that taste good but require very little prep time. Let me tell you, I can relate, and this recipe is just that.

This salad relies heavily on canned and jarred pantry items, like sun dried tomatoes and roasted red peppers to add flavour, and everything but the tomatoes can be bought already in the size you need it, so you can avoid chopping a million things, which I think we can all agree is tiring, especially when you’re hungry!

I select jarred items that are packed in oil and seasoned for this, so I don’t even have to make a dressing for it. Just a little salt, pepper, and balsamic vinegar ties it together.

Have leftover salami? throw it in! Can’t find bocconcini? Buy Mozzarella cheese, and slice it up! No arugula? use spinach!

Whatever you do, this pantry salad is a no-fail, under 15-minute meal that has enough fibre, protein, and vegetables to help you power through your day.

serves 4

1 19 oz can of chickpeas, drained and rinsed

1 pint of cherry tomatoes, sliced in half

1/2 cup sliced roasted red peppers (from a jar)

1/2 cup of sliced sun-dried tomatoes in seasoned oil

1 6 oz jar of marinated artichokes, sliced

1 200 gram package of mini bocconcini

1 cup of chopped fresh basil

1/4 tsp salt

1/4 tsp fresh black pepper

1 1/2 tbsp red wine vinegar

1-2 cups of arugula

Combine all ingredients in a large bowl, and toss with a spatula until well mixed. Taste, and adjust seasoning as needed.