Vegetarian Antipasto Salad with Crispy Chickpeas, Kale, and Feta
Vegetarian antipasto salad filled with crispy oregano-spiced chickpeas, roasted red peppers, marinated artichoke hearts, kale, and feta cheese.
Yield: 4-5 servings
For the salad
  • 10 oz lacinato kale, stems removed and leaves thinly sliced
  • 1 tbsp olive oil
  • 1 (16 oz) jar roasted red peppers, drained and thinly sliced
  • 1 (12 oz) can marinated artichoke hearts, drained and chopped
  • 12 oz cherry tomatoes, halved
  • 1 tbsp capers
  • 6 oz feta cheese, crumbled
For the chickpeas
  • 2 (14.5 oz) cans chickpeas, drained, rinsed, and dried well
  • 1 tsp kosher salt
  • 2 tsp oregano
  • ½ tsp paprika
  • 1 tbsp olive oil
For the dressing
  • 1 garlic cloves, grated
  • 2 tbsp lemon juice
  • 4 tsp white balsamic vinegar
  • 4 tsp dijon mustard
  • 4 tsp honey
  • 8 tbsp olive oil
  • salt and black pepper, to taste
For the salad
  1. In a large bowl, combine the sliced kale and the olive oil. Massage until the kale has reduced in volume by about half. Add in the roasted red peppers, artichokes, cherry tomatoes, capers, and feta cheese. Toss to combine.
For the chickpeas
  1. Heat oven to 400F.
  2. In a large bowl, toss the chickpeas with the salt, oregano, paprika, and olive oil. Spread on a rimmed baking sheet in an even layer and roast for 20-25 minutes or until crispy.
For the dressing
  1. In a medium bowl, whisk together the garlic, white balsamic vinegar, dijon mustard, honey, and olive oil until completely emulsified and well combined. Season to taste with salt and black pepper.
To assemble
  1. Pour the dressing into the bowl with the salad ingredients and toss to combine. Divide among serving bowls and top with the roasted chickpeas. Serve immediately.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at