No-cook antipasto plate
Marinated chickpeas, torn fresh mozzarella, pepperoni, roasted peppers and pepperoncini with bread, an Italian deli dinner you put together in ten minutes with no heat.
- 10 min total
- 10 min hands-on
- Anyone can make this
- Serves 1
- About $2.91 a serving
- 630 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 10 minutes.
Ingredients
For 1 servings.
- ½ cup chickpeas, drained and rinsed
- 1½ oz fresh mozzarella
- 1 oz sliced pepperoni
- ¼ cup roasted red peppers
- 3 pepperoncini
- 2 slices French bread
- ½ oz Kalamata olives (optional)
From your pantry
- 2 tsp olive oil, divided
- 1 tsp red wine vinegar
- 1 pinch dried oregano
- 1 pinch salt
Each serving has about 630 calories, 28 g protein, 52 g carbs and 34 g fat, and costs about $2.91 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No French bread? Sourdough bread works.
- No Kalamata olives? Black olives work.
Steps
Tap an underlined word for a quick explanation.
and the chickpeas, then roll them in a paper towel to dry.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
the chickpeas with half the olive oil, the vinegar, oregano and salt in a bowl and let them sit while you build the plate.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Even five minutes in the dressing makes plain canned chickpeas taste like the deli counter.Tear the mozzarella into bite-size pieces onto a plate and it with the rest of the oil.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Add the pepperoni, roasted peppers, pepperoncini, olives and the marinated chickpeas in little piles around the plate.
Food safety: If you’re pregnant, heat deli meat, hot dogs, salami, pepperoni and smoked salmon until steaming hot, 165°F, just before eating, or leave them out. Eaten cold, they carry a small risk of listeria.
Add the bread and eat by building little bites on it.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
