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.

Ivy Manning
EatingWell Magazine, June 2021

Gallery

Credit: Jerrelle Guy

Recipe Summary

active:
30 mins
total:
30 mins
Servings:
6
Advertisement

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.

    Advertisement
  • 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

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.
Advertisement