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–+ servings
Spoon lifting colorful antipasto bean salad from large serving bowl.

Antipasto Bean Salad

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 people (up to 6)
Author: Nico Pallotta

Dressing

  • 4 tablespoons olive oil extra virgin
  • 2 tablespoons red wine vinegar or lemon juice
  • 1 teaspoon honey
  • 1 small clove garlic optional
  • 1 teaspoon dried oregano
  • 1 pinch salt and black pepper

Salad

  • 1 can chickpeas rinsed - 15 oz / 400 g can - or any other bean
  • 1 can lentils rinsed - 15 oz / 400 g can
  • 2 cups cherry tomatoes halved
  • 1 jar roasted red peppers 7 oz / 200 g - drained and sliced
  • 1 jar marinated artichoke hears 7 oz / 200 g - drained and quartered
  • ½ cup sun-dried tomatoes in oil drained and chopped
  • ½ cup olives Kalamata or Castelvetrano, pitted
  • ½ cup feta cheese or more to taste - crumbled - sub mozzarella balls
  • 1 cup parsley measured before chopping

  • Make the dressing: In a large bowl, add 4 tablespoons olive oil, 2 tablespoons red wine vinegar or lemon juice, 1 teaspoon honey, 1 small clove garlic (grated), 1 teaspoon dried oregano, 1 pinch salt, and pepper. Whisk until smooth and combined.
    Step 1 Olive oil, vinegar, garlic, oregano whisked together in glass bowl.
  • Add the salad ingredients: Drain and rinse 1 can chickpeas and 1 can lentils. Shake off water well. Add them to the bowl. Add 2 cups cherry tomatoes, 1 jar roasted red peppers, 1 jar marinated artichoke hears, ½ cup sun-dried tomatoes in oil, ½ cup olives, and 1 cup parsley. Add in ½ cup feta cheese or sprinkle it later on top.
    Step 2 Lentils and chickpeas added to bowl with chopped vegetables.
  • Toss and finish: Toss gently to coat. Taste and adjust salt if needed. Serve right away or chill for 20 minutes before serving. It’s especially delicious with warm, crusty toasted bread.
    Step 3 Salad gently tossed until glossy and evenly coated with dressing.
Substitutions
  • Chickpeas → White beans, cannellini beans, or butter beans
  • Lentils → Extra chickpeas or other beans
  • Cherry tomatoes → Chopped Roma tomatoes
  • Roasted red peppers → Jarred peppadew peppers or grilled fresh peppers
  • Marinated artichoke hearts → Grilled zucchini, eggplant, or marinated mushrooms
  • Sun-dried tomatoes in oil → Chopped olives or a spoonful of pesto
  • Olives → Kalamata, Castelvetrano, or any briny olive
  • Feta cheese → Mozzarella balls, provolone cubes, or omit
  • Fresh parsley → Fresh basil
  • Olive oil, vinegar, garlic, oregano, honey → Lemon juice instead of vinegar or add chili flakes for heat
 
Tips
  • Drain oil-packed ingredients well → Prevents a greasy salad and keeps flavors clean.
  • Start with a pinch of salt → Olives and feta are already salty. Adjust later.
  • Rinse canned beans → Removes excess salt and improves flavor.
  • Chop everything evenly → Better texture and balanced bites.
  • Let it rest 20–30 minutes → Flavors blend and taste even better the next day.
  • Cooking for mixed diets → Serve the cheese on the side so everyone can customize.
  • Storage → Keep in an airtight container in the fridge up to 4 days. Stir before serving.
  • Sodium note → Nutrition is estimated. Some salt stays in the bowl or with drained liquids, so actual intake is often lower.
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