Rating: 5 stars
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An antipasto lover's dream—amped up with plenty of veggies. Adding the arugula on top keeps the greens from wilting when you pack it to go.

EatingWell Magazine, June 2021

Gallery

Credit: Jerrelle Guy

Recipe Summary

active:
30 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk oil, vinegar, garlic, mustard, oregano and pepper in a large bowl. Add chickpeas, artichokes, roasted peppers, cheese, olives, salami and scallions. Toss to coat.

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  • Divide the salad among 6 pint-size jars or airtight containers. Top each salad with 1/2 cup arugula and put on the lid. Shake to combine just before serving.

To make ahead

Refrigerate for up to 2 days.

Nutrition Facts

1 cup
222 calories; fat 10g; cholesterol 12mg; sodium 571mg; carbohydrates 20g; dietary fiber 4g; protein 10g; sugars 1g; niacin equivalents 1mg; saturated fat 2g; vitamin a iu 820IU; potassium 210mg.
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