Name: "Antipasti" Salad with Prosciutto, Marinated Chickpeas & Mozzarella
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 3 sticks celery; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1 cup Kalamata olives, pitted; 1 (227 g) block mozzarella cheese; 12 slices prosciutto; 2 shallots; 3 (142 g) pkgs spring mix (mixed greens); 6 sun-dried tomatoes, oil-packed; 1 ½ yellow bell peppers; black pepper; crushed red pepper; Dijon mustard; extra virgin olive oil; honey; onion powder; oregano, dried; salt; white wine vinegar

"Antipasti" Salad with Prosciutto, Marinated Chickpeas & Mozzarella"Antipasti" Salad with Prosciutto, Marinated Chickpeas & Mozzarella — a 40-minute dinner recipe with 22 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

3 sticks celery

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 ½ small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1 cup Kalamata olives, pitted

1 (227 g) block mozzarella cheese

12 slices prosciutto

2 shallots

3 (142 g) pkgs spring mix (mixed greens)

6 sun-dried tomatoes, oil-packed

1 ½ yellow bell peppers

black pepper

crushed red pepper

Dijon mustard

extra virgin olive oil

honey

onion powder

oregano, dried

salt

white wine vinegar

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Drain and rinse chickpeas; set aside to drain further.

Peel and mince garlic; place in a small bowl along with oil, vinegar, Dijon, honey, and spices. Whisk to combine the dressing and set aside.

Peel, halve, and slice shallots into thin half-moons; place in a medium bowl.

Trim celery and cut crosswise into thin pieces; add to the bowl with the shallot.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Mince sun-dried tomatoes; add to the bowl along with the chickpeas, half the dressing (reserving the rest for serving), salt, and crushed red pepper. Stir to combine and set aside to marinate.

Meanwhile, halve tomatoes and place on a platter.

Trim, seed, and small dice bell peppers; add to the platter with the tomatoes, keeping them separate.

Medium dice mozzarella and add to the platter.

Cut or tear each slice of prosciutto into 3 pieces; roll each piece and add to the platter.

Add artichokes and olives to the platter.

To serve, divide mixed greens between plates or bowls. Place a scoop of marinated chickpeas in the center of the greens, then surround with tomatoes, bell pepper, mozzarella, prosciutto, artichokes, and olives. Drizzle with reserved dressing and enjoy!

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