Salads · Italian · 30 min
"Antipasti" Salad with Prosciutto, Marinated Chickpeas & Mozzarella
- 30 min
- 2–6 servings
- 699 kcal / serving
A bright, lively salad featuring marinated chickpeas, mozzarella, and prosciutto over greens. It comes together quickly and stays balanced with a tangy olive-oil dressing, making a weeknight Italian-inspired option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- 1 stickcelery
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ⅓ cupKalamata olives, pitted
- ⅓ (8 oz) blockmozzarella cheese
- 4 slicesprosciutto
- ½shallot
- 1 (5 oz) pkgspring mix (mixed greens)
- 2sun-dried tomatoes, oil-packed
- ½yellow bell pepper
- shallots
- yellow bell peppers
From the pantry: black pepper, crushed red pepper, Dijon mustard, extra virgin olive oil, honey, onion powder, oregano, dried, salt, white wine vinegar
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 stickcelery
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½shallot
- 1 (5 oz) pkgspring mix (mixed greens)
- ½yellow bell pepper
- shallots
- yellow bell peppers
Dairy, eggs & chilled
- ⅓ (8 oz) blockmozzarella cheese
- 4 slicesprosciutto
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
- ⅓ cupKalamata olives, pitted
- 2sun-dried tomatoes, oil-packed
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| celery | 1 stick | 2 sticks | 3 sticks |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| Kalamata olives, pitted | ⅓ cup | ⅔ cup | 1 cup |
| mozzarella cheese | ⅓ (8 oz) block | ⅔ (8 oz) block | 1 (8 oz) block |
| prosciutto | 4 slices | 8 slices | 12 slices |
| shallot | ½ | 1 | 2 |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| sun-dried tomatoes, oil-packed | 2 | 4 | 6 |
| yellow bell pepper | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and drain the chickpeas well and set them to drain further in a colander.
- Whisk garlic with olive oil, white wine vinegar, Dijon mustard, honey, and spices to make a dressing; set aside.
- Thinly slice the shallots and add them to a bowl with the celery and a pinch of salt.
- Roughly chop the parsley leaves and add them to the bowl with the vegetables.
- Stir the sun-dried tomatoes into the bowl with the chickpeas and half the dressing; season with salt and crushed red pepper and marinate briefly.
- Halve the grape tomatoes and arrange them on a plate; trim and dice the yellow pepper and keep with the tomatoes.
- Dice the mozzarella into medium pieces and place on the plate with the tomatoes and peppers.
- Tear or cut the prosciutto into pieces, then roll each piece and add to the plate along with the artichokes and olives.
- To serve, spread the mixed greens on plates, spoon a portion of the marinated chickpeas in the center, surround with the vegetables and cheeses, drizzle with the remaining dressing, and enjoy.
Two tips
- Prep the dressing up to a day ahead and store chilled for faster assembly.
- If you have any leftovers, tuck a few slices of prosciutto over greens in a cold sandwich for a quick lunch.
Nutrition per serving
- Calories
- 699 kcal
- Protein
- 29 g
- Carbs
- 53 g
- Fat
- 44 g
- Fiber
- 15 g
- Sodium
- 1630 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.